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One Pot Mediterranean Orzo Pasta

Easy one pot orzo pasta that is loaded with veggies!
Course dinner, lunch, Side Dish
Cuisine American, greek, Italian, Mediterranean, middle eastern
  • 16 oz orzo pasta (uncooked)
  • 3 cups chicken broth (or choice of broth)
  • 1 cup kalamata olives (sliced)
  • 1 red onion (chopped)
  • 14 oz canned diced tomatoes
  • 2 tsp kosher salt (more or less to taste)
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 3 cloves garlic (minced)
  • juice of 1/2 a lemon
  • zest of 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • 1/2 cup feta cheese
  • 3/4 cup italian parsley (chopped)
  • In a large pot or dutch oven add uncooked orzo, olives, red onion, lemon juice, olive oil, diced tomatoes, oregano, garlic, salt, pepper and broth. Bring to a boil, cover and reduce heat to medium low and cook for 12-14 minutes.
  • As soon as the pasta is cooked add cream, cheeses, and parsley. Stir until combined. Serve immediately.


Keyword baked pasta, easy pasta recipe, greek pasta, healthy pasta recipe, italian pasta, one pot pasta, orzo pasta
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