This one-pan Mediterranean orzo with feta is a simple stovetop dinner made with feta, fire-roasted tomatoes, and Kalamata olives. The orzo cooks directly in vegetable broth, creating a flavorful pasta inspired by Mediterranean and Greek ingredients, all in a single pan!
If you love orzo as much as I do, try my shrimp orzo salad, orzo with asparagus and Parmesan, or pasta with zucchini and peas.
This post may contain affiliate links. Please read our affiliate disclosure.
Quick Look: One-Pan Mediterranean Orzo with Feta
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 25 minutes
🕒 Total Time: 35 minutes
👥 Servings: 4
📊 Calories: ~316 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop-based
👩🍳 Main Ingredients: Orzo, feta, Kalamata olives
⭐ Difficulty: Easy, cooks entirely on the stovetop, in one pan
SUMMARIZE & SAVE THIS CONTENT ON:
Why You'll Love One-Pan Mediterranean Orzo with Feta
Big flavor: This dish packs a punch with pantry staples like fire-roasted tomatoes and Kalamata olives. The orzo absorbs the bold flavors, making every bite rich and satisfying.
Mediterranean vibes: With regional ingredients like creamy feta, briny olives, and fresh parsley, this recipe is inspired by Mediterranean and Greek cooking.
One-pan supper = easy cleanup: Everything simmers together in one pan, making it perfect for busy nights when you want something made at home but with little cleanup.
This one-pan Mediterranean orzo with feta was made for those "What am I going to make for dinner?" dilemmas. It comes together in no more than 45 minutes, serves generous portions, and has an irresistible flavor.
Juicy fire-roasted tomatoes offer a nice change from ordinary canned tomatoes, and salty feta and briny olives round out this Greek-inspired meal.
This one-pan orzo recipe makes a great side dish, but enjoying it as a main is never off the table. For me, pasta is almost always the main feature.
Ingredient-Stretching Tip: Use up any extra Kalamata olives for these Italian peppers and olives, this roasted tomato puttanesca, or this Kalamata olive pasta.
Jump to:
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Fire-Roasted Tomatoes: Fire-roasted tomatoes offer a bigger, bolder taste to the orzo.
- Tomato Paste: Used correctly (always cook/caramelize it first!), tomato paste adds a depth of flavor.
- Low-Sodium Vegetable Broth: Water can work in a pinch, but broth adds much more flavor.
Variations & Substitutions
➢You can use vegetable stock instead of broth, or chicken broth/stock. You can also use equal parts broth and water.
➢Use any kind of olives you like (e.g., Halkidiki, Koroneiki, Gaeta, or Nicoise; the last two are similar in flavor to Kalamata).
➢Finish the orzo with freshly squeezed lemon juice for a bright finish.
➢Garnish with fresh dill for more Greek flavor.
➢Add some chickpeas for added protein.
How to Make One-Pan Mediterranean Orzo with Feta
Step 1: Cook the onions and garlic in the olive oil. Stir in the tomato paste, and cook for 30 seconds.
Step 2: Pour in the fire-roasted tomatoes along with the salt, pepper, oregano, and red pepper flakes. Cook to soften the tomatoes.
Step 3: Stir in the orzo, tossing it to absorb the flavors in the pan.
Step 4: Pour in the broth, bring it to a boil, then reduce to a simmer.
Step 5: Cover the pan to cook the orzo for 10-15 minutes and to help it absorb the broth.
Step 6: Once the orzo is cooked, stir in the olives and feta, then garnish with parsley.
Pro Tips
➢Use a cast-iron pan: These pans heat more evenly and cook food faster. You can use/purchase the coated ones for easier cleanup and low maintenance.
➢Cover the pan with a lid: This will prevent the liquid from evaporating and help the orzo cook.
One-Pan Mediterranean Orzo with Feta FAQs
Cooking the orzo directly in the broth allows the pasta to absorb flavor as it cooks, similar to risotto. This method also reduces cleanup since you don't have to boil the pasta separately.
Orzo may be shaped like rice, but it's actually pasta! However, it is sometimes treated like rice; for instance, you can make risotto using orzo instead of (the traditional) Arborio rice.
Refrigerator: Store in the refrigerator and consume within 3 days.
Freezer: I don't recommend freezing this pasta.
Reheat: Cover and reheat in the oven until warmed through, or heat in the microwave. Add a little water or vegetable broth before reheating to help moisten the orzo.
Related Recipes
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
One-Pan Mediterranean Orzo with Feta
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup yellow onion peeled and diced
- 3 garlic cloves peeled and minced
- 2 tablespoons tomato paste
- ¾ cup fire-roasted tomatoes from the can (Note 1)
- ¾ teaspoon kosher salt divided (½ teaspoon + ¼ teaspoon)
- Freshly ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 and ¼ cups orzo
- 2 cups low-sodium vegetable broth
- ½ cup Kalamata olives halved
- ½ cup feta crumbled (Note 2)
- Handful Italian flat-leaf parsley minced
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the onions and garlic and cook, stirring often, until soft, about 5 minutes.
- Add the tomato paste and cook for 30 seconds, stirring constantly so it carmelizes a bit but doesn't burn.
- Stir in the fire-roasted tomatoes, ½ teaspoon salt, some black pepper, the oregano, and the red pepper flakes. Cook for about 2 minutes, stirring and gently pressing the tomatoes into the pan to help soften them.
- Stir in the orzo and toss for about 1 minute so it absorbs the flavors in the pan. Pour in the broth with the remaining ¼ teaspoon salt; bring it to a boil, then reduce to a simmer.
- Cover the pan with a lid and cook for 10-15 minutes until the orzo absorbs the broth and is al dente. Stir every few minutes so the orzo doesn't stick to the pan. If it needs more cooking time, add another ¼ to ½ cup of broth and simmer for a few more minutes.
- Stir in the olives and feta and garnish with the parsley. Taste and adjust for salt. Enjoy!
Notes
- It's important to fully cover the pan with a lid to trap the liquid and help cook the orzo.
- Be sure to monitor the heat and stir the orzo every few minutes so it doesn't stick to the bottom of the pan.
Nutrition
Save This Recipe
Enter your email address to get a link to this post in your inbox!
This is such a delicious orzo dish! The flavors are awesome, and it's hard to stop at just one serving.