Greek Orzo Pasta is a vibrant, Mediterranean-inspired one-pan dish that combines tender orzo with tomatoes, Kalamata olives, marinated artichoke hearts, and salty feta. It’s easy to prepare, full of bold flavors, and perfect for a quick weeknight side or an effortless main when you add a protein.
Greek Orzo Pasta
This dish highlights many classic Mediterranean elements—briny Kalamata olives, tangy feta, bright tomato, and tender artichokes—bringing them together in a single skillet for a satisfying result. It works beautifully as a side for grilled chicken or lamb, and it becomes a complete meal when you stir in cooked ground beef, pork, or sliced sausage.
The flavors are bold without being fussy: sautéed onion and garlic provide a savory base, San Marzano tomatoes add depth and sweetness, while oregano and red pepper flakes bring a subtle Mediterranean spice. A final crumble of feta adds creaminess and a salty finish.
Why You’ll Love It!
- Quick and simple: Cooked in one skillet for minimal prep and cleanup.
- Bold Mediterranean flavors: Olives, artichokes, oregano, and feta combine for authentic, bright taste.
- Healthy and filling: Vegetables and orzo make it both nutritious and satisfying.
- Versatile: Easily made vegetarian or boosted with your favorite protein.
- Family-friendly: Mild heat and familiar textures make it a crowd-pleaser.
Greek Smoked Cream Cheese
Recipe Shopping List
Here are the ingredients you’ll need. For exact quantities, see the ingredient list in the recipe card below.
- Olive oil
- Medium onion, diced
- Garlic, minced
- Red bell pepper, diced
- Orzo
- San Marzano tomatoes (canned)
- Kalamata olives, halved
- Marinated artichoke hearts, quartered
- Chicken broth (or vegetable broth for a vegetarian version)
- Mediterranean oregano
- Salt
- Red pepper flakes
- Seasoning blend (optional, such as a Greek-style mix)
- Feta cheese
Greek Chicken Pita Pockets
How To Make This Recipe
Below is a concise overview of the method so you can see what’s involved. Full ingredient amounts and detailed instructions appear in the recipe card further down.
- Sauté the vegetables: Heat olive oil in a large, high-sided skillet and cook the diced onion, minced garlic, and red bell pepper until softened and lightly browned.
- Add tomatoes: Add the canned San Marzano tomatoes and break them up with a spoon so they integrate with the vegetables.
- Combine orzo and liquids: Stir in the orzo, Kalamata olives, quartered artichokes, chicken broth, oregano, salt, red pepper flakes, and any additional seasoning.
- Simmer: Lower the heat to medium-low, cover, and simmer for about 15–20 minutes, until the orzo has absorbed the liquid and is tender.
- Finish and serve: Remove the lid, crumble feta over the hot orzo, and serve immediately.
Creamy Greek Salad Dressing
Recipe FAQ
Can I store leftovers? Yes. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or in a skillet with a splash of water or broth to loosen the orzo.
Can I make this dish ahead? Absolutely. Prepare up to a day in advance and refrigerate. Reheat gently and add a little extra broth if the pasta seems dry.
What substitutions work? Use vegetable broth for a vegetarian version and swap feta for a plant-based alternative if desired. Add cooked chicken, shrimp, or chickpeas to make it heartier.
How should I reheat it? Warm in a skillet over medium heat with a tablespoon or two of water or broth, stirring until just heated through. Microwaving with a splash of liquid also works.
Grilled Greek Meatball Bowls
Serve This With
- A fresh Greek salad with cucumbers, tomatoes, red onion, and a lemon vinaigrette.
- Grilled lamb or chicken skewers for added protein.
- Warm pita bread served with hummus or tzatziki for dipping.
More Artichoke Recipes
Traeger Artichoke Dip Pinwheels- Double Smoked Artichoke Dip
- Cheesy Artichoke Dip
Traeger Artichoke Dip Pinwheels
Double Smoked Artichoke Dip
Cheesy Artichoke DipEat More Orzo
- Smoked Lemon Chicken Orzo Soup
- Salmon Orzo Pasta Salad
- Swedish Meatball Orzo
- Easy Cheesy Orzo
Pin For Later
Greek Orzo Pasta
This simple skillet Greek orzo is an ideal side dish and easily becomes a main course when you add shrimp, chicken, or steak. It’s a great way to enjoy Mediterranean flavors with minimal fuss.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1½ cups orzo
- 28 ounces San Marzano tomatoes (canned), broken up
- 1 cup Kalamata olives, halved
- 1 cup marinated artichoke hearts, quartered
- 2 cups chicken broth (or vegetable broth)
- 2 teaspoons Mediterranean oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon Greek-style seasoning (optional)
- ½ cup crumbled feta cheese
Instructions
- Heat the olive oil over medium heat in a large high-sided skillet. Add the onion, garlic, and bell pepper and sauté until soft and lightly browned.
- Add the canned tomatoes and break them apart with a spoon so they combine with the vegetables.
- Stir in the orzo, Kalamata olives, artichokes, and chicken broth. Season with oregano, salt, red pepper flakes, and any additional seasoning.
- Reduce heat to medium-low, cover, and simmer for 15–20 minutes, or until the orzo has absorbed the liquid and is tender. Stir occasionally to prevent sticking.
- Remove from heat, crumble feta over the top, and serve hot. Garnish with extra oregano or parsley if desired.
Nutrition Information (per serving)
Calories: 346 • Total Fat: 15g • Saturated Fat: 3g • Cholesterol: 13mg • Sodium: 1480mg • Carbohydrates: 45g • Fiber: 6g • Sugar: 9g • Protein: 10g
