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One-Pot Mediterranean Orzo Skillet

A vibrant and easy one-pan meal featuring tender orzo, fresh tomatoes, olives, and feta cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1.5 cups orzo pasta uncooked
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • 3 cloves garlic minced
Mix-Ins
  • 1 cup cherry tomatoes halved, red and yellow mixed
  • 0.5 cup sun-dried tomatoes chopped
  • 0.5 cup mixed olives pitted Kalamata and green
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh basil chopped
  • 1 lemon juice and zest

Equipment

  • Large Skillet with Lid
  • Knife
  • Cutting board

Method
 

  1. Sauté garlic and sun-dried tomatoes in olive oil in a large skillet for 1 minute.
  2. Add orzo pasta and toast for 2-3 minutes.
  3. Pour in broth, lemon juice, and seasonings. Bring to a boil.
  4. Cover, reduce heat, and simmer for 10-12 minutes until liquid is absorbed.
  5. Remove from heat. Stir in cherry tomatoes, olives, and half the herbs.
  6. Top with crumbled feta and remaining herbs. Serve warm.

Notes

Use a mix of red and yellow tomatoes for a vibrant presentation.