If you're craving something warm, cozy, and packed with Mediterranean flavors, this Mediterranean orzo has your name all over it. It's made with tender orzo pasta, briny olives, burst cherry tomatoes, and creamy feta—aka all the good stuff in one bowl. It’s bold, simple, and totally versatile—serve it as a hearty main or the kind of side dish that totally steals the show.
The real magic here? That homemade basil lemon dressing. It’s zesty, herby, and ties everything together in the most flavorful way. This is one of those recipes that works for everything—easy weeknight dinners, make-ahead lunches, or even a summer picnic side. I actually use the same Basil Lemon Sauce in my Basil Sauce Glazed Delicious Grilled Shrimp Recipe!
If you enjoy Mediterranean dishes, try this Mediterranean Crunch Salad, One-pan Mediterranean Cod, or my Mediterranean Tuna Pasta. If you are lazy and feel like Chicken Kebabs are too much work, then try my Sheet Pan Baked Chicken Kebab Hack! Have a sweet tooth or want a Mediterranean Dessert? I got you covered with my No-Bake Lemony Delight Cheesecake!
Why You’ll Love This Recipe
One-pan magic – Everything cooks in a single skillet, which means easy cleanup and more time for living your best life (or doing nothing—also valid).
Big, bold flavors – You’ve got briny olives, fresh herbs, burst tomatoes, and creamy feta doing the most.
Quick & easy – 30 minutes from start to finish. It’s giving weeknight win.
Customizable – Add chicken, shrimp, or go plant-based with vegan feta—this orzo plays nice with everyone.
Main or side? Yes. Serve it solo or alongside grilled chicken, seafood, or lamb. It pulls its weight either way.
This dish is part of my Mediterranean series. Episode one featured this orzo recipe with a delicious grilled shrimp. Episode two featured a Yummy Spinach Feta Pie!
Mediterranean Orzo Video
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Ingredients
Full recipe, instructions, and photos in the recipe card at the end of post
For the Orzo
Orzo pasta – A small, rice-shaped pasta that cooks quickly and soaks up flavor beautifully. Use regular or whole wheat depending on your preference.
Olive oil – Adds richness and helps toast the orzo for extra nutty depth.
Garlic – Freshly minced garlic brings a warm, aromatic base to the dish.
Chicken or vegetable broth – Infuses the orzo with savory flavor as it simmers. Choose veggie broth for a plant-based version.
Cherry tomatoes – A colorful mix of sweet, juicy tomatoes that burst open while cooking, adding brightness and moisture.
Kalamata olives – Deep, briny, and bold—these give the dish a rich Mediterranean edge.
Green olives – Milder and slightly buttery, they balance the more intense kalamatas.
Feta cheese – Salty, creamy, and tangy. Use a block for best flavor and either cube or crumble it.
Garlic powder, oregano, black pepper, paprika, red pepper flakes – A savory spice blend with a gentle kick of heat if you like it spicy.
Fresh basil – Chopped and stirred in at the end for a burst of freshness and color.
For the Basil Lemon Dressing
Fresh basil – The star of this dressing; sweet, herbaceous, and bright.
Dried oregano – A subtle earthy note that enhances the Mediterranean feel.
Fresh lemon juice – Adds zingy brightness and balances the richness of the olive oil and cheese.
Garlic – Just a little raw garlic adds a punch of flavor and warmth.
Olive oil – The base of the dressing, tying everything together with smooth richness.
Instructions
Full recipe, instructions, and photos in the recipe card at the end of post.
Step 1: Heat olive oil, add garlic, and cook until fragrant. Stir in orzo and toast for 1 minute without letting it brown.
Step 2: Pour in broth and add spices. Cover and simmer until orzo is tender and most of the liquid is absorbed.
Step 3: While orzo cooks, slice the cherry tomatoes and both types of olives.
Step 4: Add tomatoes, olives, and most of the feta. Cook for 3–4 minutes until tomatoes soften.
Step 5: Turn off heat and stir in chopped fresh basil.
Step 6: Blend basil, lemon juice, garlic, olive oil, oregano, salt, and pepper until smooth. Drizzle with dressing, stir to combine, and adjust seasoning to taste.
Tips
Toast the Orzo First – This helps develop a nutty depth of flavor.
Adjust Liquid as Needed – Orzo absorbs liquid quickly, so add more if necessary.
Use Block Feta for Best Results – Crumbled feta works too, but block feta gives the best creamy texture.
Add Your Favorite Protein – Try adding grilled shrimp, chicken, or chickpeas for extra protein.
Store Properly for Meal Prep – Keep in an airtight container for up to 3 days and reheat on the stove with a splash of broth.
FAQ
Can I make this ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth for the best flavor.
Can I use a different pasta?
Orzo works best, but you can swap in Israeli couscous, quinoa, or small pasta shapes for a similar texture.
Can I add more vegetables?
Absolutely! Try adding spinach, sun-dried tomatoes, zucchini, or roasted red peppers.
⭐️ Recipe
Mediterranean Orzo
Ingredients
For Orzo
- 1.5 cups regular orzo or whole wheat orzo
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 2 cups of chicken broth (can add more as needed) or vegetable broth for a vegetarian option
- 10 oz medley of cherry tomatoes sliced in half
- ⅓ cup kalamata olives sliced
- ⅓ cup castelvetrano sliced
- 8 oz block feta cheese cubed or crumbled
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional, for heat
- ¼ cup fresh basil chopped to top
- Salt to taste
For the Basil Lemon Dressing:
- 1 cup basil
- ¼ teaspoon oregano
- Juice of 1 fresh lemon
- 1 clove garlic minced
- ¼ cup olive oil
- ¼ teaspoon salt or salt to taste
- ¼ teaspoon black pepper
Instructions
Cook the Orzo
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the 1.5 cups orzo and toast for 1 minute, stirring constantly but make sure it doesn't develop color.
- Pour in the 2 cups of chicken broth and bring to a simmer on medium heat. Add in the ½ teaspoon garlic powder, ¼ teaspoon black pepper, ½ teaspoon Italian seasoning, ¼ teaspoon salt (or salt to taste) and ¼ teaspoon red pepper flakes.
- Cook covered, stirring occasionally, until orzo is al dente and the liquid is mostly absorbed (about 8-10 minutes). Add more broth if needed. If you find orzo is cooked but there is too much liquid, you can strain it.
Make the Basil Lemon Dressing
- While the orzo is cooking, you can make the dressing. In a mixer, blend 1 cup of basil, fresh lemon juice from 1 lemon, 1 clove of minced garlic, ¼ cup of olive oil, ¼ teaspoon oregano, ¼ teaspoon salt, and ¼ teaspoon of black pepper.
Add the Ingredients
- Slice the cherry tomatoes and olives.
- Stir in sliced cherry tomatoes, sliced olives, and ¾ of the feta cheese.
- Let cook for another 3-4 minutes on medium heat until the tomatoes are slightly softened slightly and warm.
- Top with the fresh basil.
Assemble & Serve
- Drizzle with the basil lemon dressing and stir to combine. I also like to top with more feta cheese.
- Serve warm as a main dish or side dish with grilled meats or seafood.
John says
This is such a fresh recipe!
Hera says
We loved this! It was quick and so tasty!