One-Pot Greek Orzo with Tomatoes and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting one-pot meal combining orzo pasta with ripe tomatoes, olives, and crumbled feta cheese, infused with Mediterranean herbs. This Greek recipe (vegetarian), ready in about 25 minutes, pairs orzo pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Greek cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large deep skillet or wide saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, avoiding browning.
  2. Step 2: Add 1 pint halved cherry tomatoes and 1/3 cup sliced kalamata olives to the pan. Cook for 4 minutes, stirring occasionally, until tomatoes soften and release juices.
  3. Step 3: Stir in 1 cup orzo pasta, 2 1/2 cups vegetable broth, 1 teaspoon dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a gentle boil.
  4. Step 4: Reduce heat to low, cover, and simmer for 10-12 minutes until the orzo is tender and most of the liquid is absorbed, stirring occasionally to prevent sticking.
  5. Step 5: Remove from heat and gently fold in 3/4 cup crumbled feta cheese and 2 tablespoons chopped fresh basil. Let sit covered for 2 minutes to allow the feta to soften slightly before serving.

Frequently asked questions

How long does One-Pot Greek Orzo with Tomatoes and Feta take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Greek Orzo with Tomatoes and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.

Can I substitute ingredients in One-Pot Greek Orzo with Tomatoes and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Greek Orzo with Tomatoes and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Greek Orzo with Tomatoes and Feta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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