Mediterranean Orzo Bowl
Creamy feta orzo studded with Kalamata olives, cherry tomatoes, and fresh herbs—ready in 15 minutes. A bright, salty Mediterranean grain bowl that tastes like a vacation.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
lightfreshmediterraneanvegetariancheesecreamytenderweeknight
Ingredients
- 1.5 cups orzo pasta
- ¾ cup feta cheese, crumbled
- ½ cup Kalamata olives, pitted and halved
- 1.5 cups cherry tomatoes, halved
- 3 tbsp fresh dill or parsley, chopped
- 1 whole lemon (zested and juiced)
Instructions
- 1
Boil orzo in salted water until al dente, about 9 minutes.
- 2
Drain orzo, reserving 1/4 cup cooking water.
- 3
Return orzo to pot. Stir in feta, olives, tomatoes, herbs, lemon juice, and zest.
- 4
Add reserved cooking water a splash at a time until the mixture is creamy, not dry.
- 5
Taste and adjust salt, pepper, and lemon juice. Serve warm or at room temperature.
Tools you’ll need
- large pot
- colander
- wooden spoon
- microplane or zester
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
