One-Pan Orzo with Tomatoes and Olives
Quick, easy, and—most of all—delicious, this one-pan orzo with tomatoes and olives makes a great weeknight dinner and is loaded with Greek flavors.
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Ingredient-Stretching Tip: Use up those extra Kalamata olives for these Italian peppers with olives and breadcrumbs or this roasted tomato linguine puttanesca.
Orzo is one of my favorite pastas to eat. Toss it with fire-roasted tomatoes, feta, and olives, and this one-pan orzo with tomatoes and olives is one of my favorite ways to eat it.
If you’re struggling with simple meals to make during the week, you may want to add this recipe to your rotation. It comes together in no more than 45 minutes, serves generous portions, and has an irresistible flavor. Juicy fire roasted tomatoes are a nice change from ordinary canned tomatoes, and salty feta and briny olives round out this Greek-inspired dish.
This one-pan orzo recipe makes a great side to chicken, beef, fish, etc., but it’s hearty enough to eat as a main meal. For me, pasta is almost always a main meal because, well, pasta….
Like many recipes, this one is easily customizeable, so be sure to check out the variation and substitution suggestions below.
Why You’ll Love This One-Pan Orzo with Tomatoes and Olives
- 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 comfort food vibes: With creamy feta, briny olives, and fresh parsley, this recipe is hearty enough to feel like comfort food but is still fresh and vibrant.
- One-pan supper = easy cleanup: Everything simmers together in one skillet, making it perfect for busy nights when you want something homemade but don’t want a big cleanup.
Key Ingredients
- 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.
- Vegetable Broth: Water can work in a pinch, but broth or stock adds much more flavor.
See the recipe card below for more information on ingredients and quantities.
How to Make This One-Pan Orzo with Tomatoes and Olives
- Sauté aromatics: Heat olive oil in a large skillet over medium-low. Add diced onion and minced garlic. Cook, stirring often, until soft (about 5 minutes).
- Cook tomato paste: Stir in tomato paste and cook for 30 seconds to 1 minute, stirring constantly.
- Add tomatoes and seasonings: Add fire-roasted tomatoes, salt, black pepper, oregano, and red pepper flakes. Cook for 2 minutes, pressing tomatoes gently to soften.
- Toast orzo: Stir in orzo and toss for about 1 minute to absorb flavors.
- Simmer with broth: Pour in vegetable broth and more salt. Bring to a boil, then reduce to a simmer. Cover and cook for 10 to 15 minutes, stirring occasionally, until orzo is al dente and broth is absorbed.
- Finish with mix-ins: Stir in olives and feta.
- Garnish and serve: Top with minced parsley and serve warm.
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 it cook the orzo instead. A small opening won’t hurt it though.
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.
-Garnish with fresh dill for even more Greek flavor.
Recipe FAQs
No. Rinsing removes the starch that helps thicken the sauce. Add it dry so it can soak up all the flavors in the pan as it cooks.
You can, but that requires an unnecessary extra step. Also, it won’t be as flavorful because you’re not allowing the orzo to simmer with the other ingredients (tomatoes, spices, etc.).
Yes, but this orzo does taste best when eaten right away.
Storage
Refrigerator: Store in the refrigerator and consume within 3 days.
Freezer: I don’t recommend freezing this pasta.
Reheat: Reheat in the oven, covered, until heated through, or warm up in the microwave. Add a little water or vegetable broth before reheating to help moisten the orzo.
More Orzo Recipes
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One-Pan Orzo with Tomatoes and Olives
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ yellow onion peeled and diced
- 3 garlic cloves peeled and minced
- 2 tablespoons tomato paste
- ¾ cup fire roasted tomatoes canned, diced (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)
- Italian flat-leaf parsley handful, minced
Instructions
- Heat the olive oil in a large skillet over medium-low. Add the onions and garlic and cook, stirring often, until soft, about 5 minutes.
- Add the tomato paste and cook for 30 seconds to 1 minutes, stirring constantly so it cooks but doesn't burn.
- Stir in the fire roasted tomatoes, ½ teaspoon salt, some black pepper, oregano, and red pepper flakes. Cook for about 2 minutes, stirring and gently pressing the diced tomatoes into the pan to help soften them.
- Stir in the orzo and toss for about 1 minute so it absorbs the other flavors in the pan. Pour in the broth with the remaining ¼ teaspoon salt; bring the broth to a boil then reduce to a simmer.
- Cover the pan with a lid and cook for 10 to 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 the orzo needs more time to cook, add another ¼ cup 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!
This is such a delicious orzo dish! The flavors are awesome, and it’s hard to stop at just one serving.