If you're craving a warm, comforting dish packed with Mediterranean flavors, this Mediterranean orzo is the perfect choice! Made with tender orzo pasta, briny olives, cherry tomatoes, and creamy feta cheese, this dish is a simple yet bold recipe that works as a main dish or side. The homemade basil lemon dressing adds the best flavor, making this a great recipe for weeknight dinners, meal prep, or summer picnics. I used the same Basil Lemon Sauce to make my Basil Sauce Glazed Delicious Grilled Shrimp Recipe!
If you are new here, Mediterranean recipes hold a special place in my heart. The bold flavors, colors and health benefits are just my favorite. And with a Lebanese husband, I've learned even more delicious recipes!
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 Meal – Everything cooks in a large skillet for easy cleanup.
Big, Bold Flavors – A mix of briny olives, fresh herbs, and creamy feta.
Quick & Easy – Just 30 minutes from start to finish!
Customizable – Add your favorite protein or swap feta for vegan feta.
Perfect Side Dish or Main – Serve as a meal or alongside grilled chicken, seafood, or lamb
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:
- 1.5 cups regular orzo (or whole wheat orzo)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 cups of chicken broth (or vegetable broth for a vegetarian option)
- 10 oz medley of cherry tomatoes, sliced in half
- ⅓ cup kalamata olives, sliced
- ⅓ cup green olives, 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
- 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
- ¼ teaspoon black pepper
Instructions
Full recipe, instructions, and photos in the recipe card at the end of post
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 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 10-12 minutes). Add more broth if needed. If you find orzo is cooked but there is too much liquid, you can strain it.
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.
Make the Basil Lemon Dressing
- In a mixer, blend basil, fresh lemon juice, minced garlic, olive oil, fresh oregano, salt, and black pepper.
Assemble & Serve
- Drizzle with the basil lemon dressing and stir to combine.
- Taste and adjust seasoning with salt and black pepper if needed.
- Serve warm as a main dish or side dish with grilled meats or seafood.
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!