What is Greek Orzo made of?

Greek Orzo is typically made with orzo pasta, cherry tomatoes, feta cheese, olive oil, garlic, and fresh herbs like basil. Some variations also include spinach or other vegetables to enhance flavor and nutrition. The combination creates a classic Mediterranean dish that is both light and satisfying.

Can I make Greek Orzo ahead of time?

Yes, Greek Orzo is an excellent make-ahead dish. You can prepare it in advance and store it in the refrigerator for up to three days. It can be served warm or cold, making it perfect for meal prep, picnics, or quick lunches throughout the week.

Is Greek Orzo served hot or cold?

Greek Orzo can be enjoyed both ways. When served warm, it has a comforting, freshly cooked texture. When chilled, it transforms into a refreshing pasta salad. This flexibility is one of the reasons Greek Orzo is so popular for different occasions.

Easy Greek Orzo Recipe with Tomatoes and Feta

Name: Greek Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 cup orzo pasta; 2 cups cherry tomatoes, halved; 4 oz feta cheese, crumbled; 2 tablespoons olive oil; 3 cloves garlic, minced; 2 cups fresh spinach; 1/4 cup fresh basil, chopped; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional)

Description

This Greek Orzo recipe is a fresh and flavorful Mediterranean dish made with tender orzo pasta, juicy cherry tomatoes, creamy feta cheese, and aromatic herbs. It’s quick to prepare, versatile to serve warm or cold, and perfect for a light meal or a satisfying side.

Ingredients

Scale

1 cup orzo pasta
2 cups cherry tomatoes, halved
4 oz feta cheese, crumbled
2 tablespoons olive oil
3 cloves garlic, minced
2 cups fresh spinach
1/4 cup fresh basil, chopped
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

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Instructions

Bring a pot of salted water to a boil and cook the orzo pasta until al dente. Drain and reserve 1/4 cup of pasta water.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
Add cherry tomatoes and cook until they soften and release their juices, about 5–7 minutes.
Stir in fresh spinach and cook until wilted.
Add the cooked orzo to the skillet and toss to combine with the tomato mixture.
Pour in a small amount of reserved pasta water to create a light sauce if needed.
Remove from heat and gently fold in crumbled feta cheese.
Season with salt, black pepper, and red pepper flakes if using.
Sprinkle fresh basil on top, toss lightly, and serve warm or chilled.

Notes

Do not overcook the orzo; keep it al dente for the best texture.
Reserve pasta water to help create a silky sauce.
Add feta off the heat to maintain its creamy texture.
Use high-quality olive oil for authentic Mediterranean flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 25 mg