Easy Orzo Dinner with Tomatoes and Feta

Name: Easy Orzo Dinner with Tomatoes and Feta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 2 cups vegetable broth; 1 tbsp olive oil; 1 clove garlic, minced; 1/2 cup cherry tomatoes, halved; 1/4 cup feta cheese, crumbled; 1 tbsp fresh parsley, chopped; Salt and pepper to taste

Author: Tessa

Published: August 2, 2025

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Oh, do I have a treat for you! This simple orzo dinner recipe has saved me on more busy weeknights than I can count. It’s the kind of meal that feels fancy enough for company but comes together in about 20 minutes—perfect for those “what should I make for dinner?!” moments. I learned this trick from my Greek neighbor years ago (she’d make it with whatever veggies were fresh from her garden), and now it’s my go-to when I need something comforting yet light. The toasted orzo soaks up all that flavorful broth, and those little pops of sweet tomatoes with salty feta? Absolute perfection. Trust me, once you try this, you’ll be making it on repeat!

Why You’ll Love This Best Orzo Dinner Recipe

Listen, I’m not exaggerating when I say this orzo recipe is life-changing. Here’s why:

20-minute miracle: From pantry to plate faster than takeout could arrive!
Flavor bomb: That magical combo of garlicky, savory broth with sweet tomatoes and tangy feta? Chef’s kiss.
One-pan wonder: Minimal dishes means more time relaxing after dinner (my kind of clean-up!).
Endlessly adaptable: Swap in whatever veggies or herbs you’ve got – it’s impossible to mess up.
Leftover magic: Tastes even better next day as the flavors meld together.

The first time I made this, my husband asked if I’d been slaving away for hours. Our little secret? Shhh…

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Ingredients for the Best Orzo Dinner Recipe

Gather these simple ingredients – I promise you probably have most already! The magic is in the details here, so don’t skip prepping them just right:

1 cup orzo pasta – That’s about 6 oz if you’re using a kitchen scale
2 cups vegetable broth – Low-sodium so we control the salt
1 tbsp olive oil – My Greek neighbor swore by extra virgin
1 clove garlic, minced – Fresh only! None of that jarred stuff
1/2 cup cherry tomatoes, halved – The sweet little ones work best
1/4 cup feta cheese, crumbled – Buy the block and crumble it yourself
1 tbsp fresh parsley, chopped – Flat-leaf Italian if you can find it
Salt and pepper to taste – I prefer flaky sea salt for finishing

See? Nothing fussy – just good, simple ingredients prepped right. Now let’s make some magic!

Equipment You’ll Need

Here’s all you’ll need to make this easy orzo dinner – just basic kitchen staples really:

Medium saucepan – About 2-3 quart size works perfectly
Wooden spoon – My trusty sidekick for stirring
Chef’s knife – For mincing garlic and halting tomatoes
Measuring cups/spoons – The 1 cup and tablespoon are the MVPs here

That’s it! No fancy gadgets needed – just simple tools for simple deliciousness.

How to Make the Best Orzo Dinner Recipe

Alright, let’s get cooking! This comes together so fast you’ll want to have everything prepped and ready. Follow these simple steps for perfect orzo every time.

Step 1: Sauté the Aromatics

First, heat that olive oil in your saucepan over medium heat. When it shimmers (but before it smokes!), add the minced garlic. Now, here’s my trick – stir constantly for just about 1 minute until it’s fragrant but not browned. Burnt garlic ruins everything, so keep it moving!

Step 2: Toast the Orzo

Next, toss in the orzo and stir to coat with that garlicky oil. Cook for 2 minutes, stirring often – you’ll hear it make a light crackling sound as it toasts. This step is crucial! It gives the pasta a delicious nutty flavor and helps prevent it from becoming mushy later.

Step 3: Simmer and Finish

Carefully pour in the broth (it’ll sizzle – that’s good!) and bring to a boil. Then reduce heat to low, cover, and let it simmer for 10 minutes. No peeking! After 10 minutes, stir in the tomatoes and cook uncovered for 2 more minutes until the liquid is absorbed. Remove from heat, top with feta and parsley, and season to taste. The orzo should be al dente with just a bit of creamy sauce clinging to each piece – pure comfort in a bowl!

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Tips for the Perfect Best Orzo Dinner Recipe

After making this dish countless times, I’ve picked up some foolproof tricks to take it from good to “oh my goodness!” good:

Toast it right: That 2-minute toasting step isn’t optional – it gives the orzo its signature nutty flavor!
Broth matters: Use good quality broth – it’s the flavor foundation. I sometimes use half broth, half white wine for extra depth.
Greens galore: Stir in a handful of baby spinach or arugula at the end for extra nutrients and color.
Cheese swap: No feta? Try goat cheese or ricotta salata for a different twist.
Fresh is best: Always use fresh herbs – dried just don’t give the same bright flavor.

Trust me, these little touches make all the difference between a decent dinner and a “when are you making this again?!” meal.

Variations for Your Best Orzo Dinner Recipe

What I love most about this orzo is how easily it adapts to whatever you’ve got on hand! Here are my favorite ways to mix it up:

Broth switch: Chicken or mushroom broth adds heartiness (perfect for meat lovers).
Veggie boost: Toss in roasted zucchini, eggplant, or bell peppers with the tomatoes.
Protein power: Add shredded rotisserie chicken or chickpeas for extra staying power.
Citrus twist: A squeeze of lemon at the end brightens everything up beautifully.
Herb garden: Swap parsley for fresh dill, basil, or mint depending on the season.

Once you’ve mastered the basic recipe, the flavor combinations are endless – have fun with it!

Serving Suggestions

This orzo dinner shines all on its own, but oh how it loves company! For weeknights, I love pairing it with a simple arugula salad with lemon vinaigrette – the peppery greens cut through the richness perfectly. When I’m feeling fancy, grilled shrimp or lemon chicken make it hearty enough for company. And don’t forget the crusty bread for soaking up every last bit of that garlicky broth – trust me, you’ll want to!

Storage and Reheating

Here’s the good news – this orzo gets even more flavorful as it sits! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water and warm gently over low heat, stirring often. The liquid helps bring back that perfect creamy texture. Pro tip: If it’s looking a little dry before reheating, sprinkle with a teaspoon of water first – works like a charm!

Nutritional Information

Nutrition varies by ingredients. Estimates per serving: 320 calories, 10g fat, 45g carbs, 3g fiber, 10g protein. Perfect for a light yet satisfying meal that keeps you feeling great!

Frequently Asked Questions

I get so many questions about this recipe – here are the answers to the ones that pop up most often!

Can I use regular pasta instead of orzo? Sure, but the texture won’t be the same! Orzo’s small shape helps it cook evenly in the broth. If you must substitute, try ditalini or another small pasta, but adjust cooking time as needed.
Is this recipe freezer-friendly? Honestly, I don’t recommend freezing it – the texture gets mushy when thawed. But it keeps beautifully in the fridge for 3 days (if it lasts that long!).
My orzo turned out gummy – what went wrong? You probably overcooked it or stirred too much during simmering. Remember – 10 minutes covered, no peeking, and just a gentle stir at the end.
Can I make this dairy-free? Absolutely! Skip the feta or use a vegan alternative. The dish still has amazing flavor from the garlic and tomatoes.

Try this recipe and share your results – I’d love to hear how it turns out for you!