Greek Orzo Pasta

A Greek orzo pasta recipe is perfect for any time of the year and pairs well with a variety of dishes. This refreshing dish boasts a bright and tangy flavor, making it a popular choice as a side dish or a light main course. It’s an excellent option for a quick and delicious Mediterranean-inspired meal.

What is Orzo?

Orzo is a type of pasta that looks like large grains of rice or barley. It is made from wheat semolina and is often used in various Mediterranean and Italian dishes. Orzo is versatile and can be used in soups, salads, or as a side dish, and it has a mild, pasta-like flavor and a pleasant, slightly chewy texture when cooked.

Ingredients for Greek Orzo Pasta

• Orzo: You’ll need 1 cup/200g of uncooked orzo pasta, which, once cooked, yields 2 cups/400g.
• Olive Oil: Is a versatile oil with a mild, fruity flavor, commonly used in Mediterranean cuisine.
• Olives: Kalamata/black olives, added for a salty and tangy element to dishes.
• Artichokes: Use marinated artichoke hearts; they’re flavorful and tender edible flower buds.
• Sun-Dried Tomatoes: Marinated in olive oil; they add a rich, sweet-tart taste to dishes.
• Feta Cheese: For quality, and flavor use in block form. It adds a salty, tangy, and savory flavor.
• Fresh Parsley: To add a fresh, herby flavor to dishes, and more for garnish.
• Salt (Pink or Kosher): Salt enhances the overall flavor of the dish and balances other tastes.
• Four Peppercorns: A blend of different types of pepper to provide a complex, mildly spicy flavor.
• Lemon: Fresh lemon juice; adds a tangy, acidic, and bright flavor to the dish.

Greek Orzo Pasta Recipe

• 1 cup (200g) uncooked orzo pasta (gluten-free for gluten-free option)
• 2 tablespoons (30ml) high-quality olive oil, more if needed
• 1/2 cup (80g) sliced Kalamata olives (black olives)
• 1/2 cup (100g) marinated artichoke hearts, drained and chopped
• 1/4 cup (30g) sun-dried tomatoes, marinated in olive oil, chopped
• 1/2 cup (75g) crumbled feta cheese
• 2 tablespoons (8g) finely chopped fresh parsley (plus extra for garnish)
• 1/4 teaspoons (1.5g) pink or kosher salt, to taste
• 1/8 teaspoon (0.4g) ground four peppercorns or black pepper, to taste
• Juice of 1 small lemon (about 2 tablespoons/30ml), to taste

Recommended Equipment

• A Saucepan or Pot: To cook the orzo pasta.
• Colander: Needed to drain the cooked orzo pasta.

How to Make Greek Orzo Pasta

Cook the Orzo: In a large pot, bring salted water to a boil over high heat. Add the orzo, and cook it according to the package instructions, stirring occasionally, until it’s al dente, about 7-9 minutes. Drain it well.

Combine Ingredients: In a large serving bowl, combine the cooked and drained orzo pasta, sliced Kalamata olives, chopped artichoke hearts, chopped marinated sun-dried tomatoes, and chopped fresh parsley. Be sure to reserve some parsley for garnish.

Season: Season the dish with salt and pepper to taste.

Add Feta Cheese: Gently fold in the crumbled feta cheese.

Mix Thoroughly: Drizzle with olive oil and carefully mix all the ingredients until well combined.

Lemon Juice: Squeeze the juice of one lemon over the mixture. This adds a tangy and bright flavor to the dish.

Garnish: Sprinkle some extra fresh parsley on top for garnish.

Serve the Greek Orzo Pasta warm or at room temperature as a side dish or a light main course.

Recipe Tips for Best Results

• Cook Orzo until al dente to ensure it’s not overcooked and maintains a pleasant, chewy texture.
• Sun-dried Tomatoes: Use that are marinated in olive oil; they’re infused with flavor and richness.
• Feta: Opt for high-quality feta cheese in block form for a better texture/flavor than pre-crumbled.
• Seasoning: Remember, feta cheese and olives can be salty, so it’s best to season gradually.
• Garnish with fresh parsley before serving. This adds a vibrant, fresh appearance to the dish.
• Lemon: Whenever possible, use freshly squeezed lemon juice to add a bright and zesty flavor.

Storage & Serving

Make-Ahead: Cook orzo pasta, drizzle it with oil, and chop all ingredients a few hours or a day in advance. Store them separately in airtight containers in the refrigerator. Combine the prepared ingredients (except the lemon juice) just before serving. This ensures the dish stays fresh and vibrant. Add the freshly squeezed lemon juice at the last moment for that bright, zesty flavor.

Storage: Leftover orzo pasta keeps well refrigerated in an airtight container for up to 2 days.

Reheating:

• Microwave: Reheat in the microwave stirring between 30-second intervals until it reaches your desired temperature.
• Oven: For a large batch, reheat in the oven at 350°F (175°C) in a baking dish, covered with foil, stirring occasionally until heated through.
• Steamer: You can reheat orzo pasta in a steamer basket or tray, covering it, and steaming it until it’s heated to your liking. This method helps maintain the pasta’s texture.

Yields: 2 cups / 240 grams in total
Servings: 4 servings of 1/2 cup / 60 grams as a side dish

Serving Suggestions

• Side Dish: Serve it as a delightful side dish alongside grilled chicken, fish, or lamb.
• Potlucks: Pasta easily can be transported and served at room temperature (add cheese later).
• Vegetarian: For a vegetarian meal, serve a larger portion of Greek Orzo Pasta as the main dish.
• Lunchbox: Pack it in a lunchbox for a delicious and filling meal. It’s great for both adults and kids.
• Make it a Salad: The orzo pasta serves as an excellent base for a Mediterranean-inspired salad.

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