Prepare to be amazed by the culinary wizardry that is our One Pot Mediterranean Orzo Pasta! In just 20 minutes and with the simplicity of a single pot, you’ll have a complete meal that’s bursting with flavor and brimming with veggies. Want a purely plant-based dish? Serve it as is. Craving something heartier? Toss in your preferred protein for a feast that’ll leave you utterly satisfied. It’s the kind of recipe that makes you feel like a kitchen superhero! 

overhead orzo pasta in dutch oven

Why We Love This Mediterranean Orzo Pasta Recipe

Growing up, our mom often made Mediterranean-inspired recipes such as Greek Rice Bake and Greek Pasta Bake, and we always looked forward to the unique ingredients and incredible tastes that she whipped up. Today, we do our best to recreate similar dishes and instill a love of the Mediterranean in our own families. However, we don’t have time to wait around the stove all day! So, we take our mom’s recipes and transform them into a still super tasty meal that’s just a little easier to make like with this Mediterranean Orzo Pasta Recipe! A new favorite, it’s: 

  • Made in one pot
  • Filling enough to be served on its own
  • Budget-friendly
  • Loaded with veggies
  • Easy to make in bulk and enjoy all week

What Is Orzo? 

Often mistaken for a type of rice, orzo is actually a type of small, oval, rice-shaped pasta popular in Italy! Most commonly it is made with semolina flour but can also be found in whole wheat and gluten-free varieties. 

overhead of orzo pasta, olives, tomatoes and onions

Flavorful Ingredients You’ll Need

Get ready for a flavor explosion! In our One Pot Mediterranean Orzo Pasta, a handful of vibrant veggies and fresh herbs team up with creamy cheese for a pasta dish that’s not just refreshing but also luxuriously delicious. Here’s what you’ll need: 

  • Orzo Pasta – Make sure your orzo is uncooked. Or, swap it out for any other pasta noodle you prefer. 
  • Olives – A great source of healthy fats, olives add a salty, savory flavor we love. 
  • Broth – We like chicken broth, but veggie or beef broth would work, too. However, we recommend using an unsalted or low-sodium version so you can more easily control the flavor of your dish. 
  • Veggies – Red onion and canned tomatoes combine to add a pop of color and plenty of nutrients. 
  • Flavor Enhancers and Seasonings – Salt, pepper, oregano, garlic, lemon, and Italian seasonings combine for a zesty herbaceous taste.
  • Olive Oil – A drizzle of oil enhances the natural flavors of this orzo pasta recipe and provides a boost of healthy fats to keep you satisfied.
  • Heavy Cream – This takes your pasta to the next level, creating a smooth texture and rich flavor. 
  • Cheese – Parmesan and feta cheese combine for plant-based protein and an ultra indulgent Mediterranean pasta. 

How to Make Mediterranean Orzo Pasta

Consider this One Pot Mediterranean Orzo Pasta a culinary cheat code—it’s so easy that calling it a recipe almost feels like an exaggeration. Check out the steps below, and when you scroll down to the details, you’ll be pleasantly surprised at just how effortlessly this delightful orzo pasta comes together. Spoiler alert: simplicity never tasted this good! 

  1. Pour the uncooked orzo into the bottom of a large pot or dutch oven.
  2. Add the olives, garlic, red onion, and tomatoes. 
  3. Squeeze some lemon juice and a drizzle of olive oil on top followed by the seasonings and broth. 
  4. Boil, cover the pot, and let the ingredients simmer until the orzo is tender. 
  5. Stir in the Parmesan and heavy cream.
  6. Garnish, and serve! 

What If I Don’t Like Olives? 

No worries! We know olives are a huge hit or miss. You either love ‘em or hate ‘em, and there’s no in-between. If you’re not a fan, you can easily replace them with a salty alternative like anchovies or capers. Or, just leave them out entirely.

side view on One Pot Mediterranean Orzo Pasta

Can I Make This Recipe Vegan? 

The amazing part about this orzo pasta recipe is that it is super easy to adapt to a plant-based diet. Simply swap out the chicken broth for your favorite veggie broth or vegetable stock. Then, skip all the cheese, and substitute plant-based milk for the heavy cream. We find that the mild flavor and thick texture of oat milk makes for a great dairy substitute for savory cooking.

Serving Suggestions

Elevate your dining experience by turning this One Pot Mediterranean Orzo Pasta into a feast! Pair it with proteins, appetizers, sides, and salads for a culinary celebration. Here are some of our favorite pairings to take your meal to the next level: 

Make Ahead

If you want to make this recipe ahead of time, store it in an airtight container in the fridge for 3-5 days. Then, just warm it up in the microwave, or heat it on the stovetop when you’re ready to eat. 

overhead plated One Pot Mediterranean Orzo Pasta

More Comforting One Pot Pasta Recipes

If you’ve fallen head over heels for the magic of one-pot pasta, brace yourself for even more culinary delights! Here’s a sneak peek at some recipes you absolutely won’t want to miss:

a spoonful of Mediterranean Orzo Pasta

One Pot Mediterranean Orzo Pasta

4.72 from 7 votes
Author: Food Dolls
Servings: 6 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
With just one pot and 30 minutes, you can have a complete meal on the table that’s loaded with flavor and full of veggies thanks to this One Pot Mediterranean Orzo Pasta! Serve it on its own for a filling plant-based dish. Or, add your favorite protein for a hearty feast.


  • 16 ounces uncooked orzo pasta
  • 1 cup kalamata olives sliced
  • 1 red onion chopped
  • juice of 1/2 a lemon
  • zest of 1 lemon
  • 2 Tablespoons extra virgin olive oil
  • 1 (14 ounce) canned diced tomatoes
  • 1 teaspoon dried oregano
  • 3 cloves garlic minced
  • 2 teaspoons kosher salt more or less to taste
  • 1 teaspoon black pepper
  • 3/4 cup Italian parsley chopped
  • 3 cups chicken broth or broth of choice
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • 1/2 cup feta cheese


  • In a large pot or dutch oven, add the uncooked orzo, olives, red onion, lemon juice and zest, olive oil, diced tomatoes, oregano, garlic, salt, pepper, parsley, and broth.
    16 ounces uncooked orzo pasta, 1 cup kalamata olives, 1 red onion, juice of 1/2 a lemon, zest of 1 lemon, 2 Tablespoons extra virgin olive oil, 1 (14 ounce) canned diced tomatoes, 1 teaspoon dried oregano, 3 cloves garlic, 2 teaspoons kosher salt, 1 teaspoon black pepper, 3/4 cup Italian parsley, 3 cups chicken broth
  • Bring the ingredients to a boil. Then, cover, and reduce heat to medium-low. Simmer for 12-14 minutes or until pasta is soft and the broth has evaporated.
  • As soon as the pasta is cooked add the cream, cheeses, and parsley. Stir until combined. Serve immediately.
    1/2 cup heavy cream, 1/2 cup parmesan cheese, 1/2 cup feta cheese




Serving: 1serving | Calories: 509kcal | Carbohydrates: 62g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 1854mg | Potassium: 319mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 13mg | Calcium: 230mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. Husband doesn’t love red onion, should
    I soak it in water before to get some bitterness out or is that unnecessary?

  2. 5 stars
    Just made this today, and threw in some spinach as well. So delicious! I’m really excited to add this to my recipe repertoire.💜

  3. 4 stars
    This was very good, but in the instructions you don’t have adding the lemon & oil. I r remembered the lemon from the ingredients list but missed the oil. And my orzo stuck to the bottom of the pot. Otherwise, great recipe & would make it again with the oil!!!

  4. 5 stars
    Awesome recipe. Love the ease of it.
    The only thing that was modified we only put 2 teaspoons in and it called for 3 teaspoons. Next time will cut it down to 1-1.5 teaspoons.