Baked Feta Orzo with Tomatoes, Olives, and Garlic
Creamy baked feta orzo with roasted tomatoes, Kalamata olives, garlic, fresh basil, and extra virgin olive oil. A quick Mediterranean inspired dinner that comes together with simple pantry friendly ingredients.
Equipment
- Large pot
- Wooden spoon or silicone spatula
Ingredients
For the roasted feta and tomatoes
- 1 block feta cheese about 7 to 8 ounces, about 200 to 225 g
- 2 cups cherry or grape tomatoes about 300 g
- ¾ cup Kalamata olives pitted, about 100 g
- 5 to 6 garlic cloves peeled, about 18 g
- 3 tablespoons extra virgin olive oil about 45 ml
- ½ teaspoon kosher salt plus more to taste, about 3 g
- ½ teaspoon black pepper about 1 g
- ½ teaspoon dried oregano optional, about 1 g
- ¼ teaspoon crushed red pepper flakes optional
For the orzo
- 1 ½ cups dry orzo about 300 g
- Kosher salt for the pasta water
- ½ to 1 cup reserved orzo pasta water as needed, about 120 to 240 ml
For finishing
- Fresh basil leaves torn
- Extra virgin olive oil for drizzling
- Freshly grated Parmesan optional
- Black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Add the tomatoes, Kalamata olives, and garlic cloves to a large baking dish. Place the block of feta in the center. Drizzle everything with olive oil, then season with salt, black pepper, oregano, and crushed red pepper flakes if using.
- Roast for 20 to 25 minutes, until the tomatoes have softened and burst, the garlic is tender, and the feta is golden around the edges.
- While the feta roasts, bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente.
- Before draining the orzo, reserve at least 1 cup of the starchy pasta water. Drain the orzo and set it aside.
- Remove the baking dish from the oven. Use a spoon or fork to gently mash the roasted feta, tomatoes, olives, and garlic together until creamy and saucy.
- Add the cooked orzo directly to the baking dish. Stir until the orzo is coated in the roasted feta and tomato mixture.
- Add reserved pasta water a splash at a time until the orzo becomes creamy and glossy. Start with about ½ cup, then add more as needed.
- Finish with torn basil, a drizzle of extra virgin olive oil, black pepper, and Parmesan if using. Let rest for 5 minutes, then serve warm.
Notes
Chef tips
Use block feta rather than crumbled feta. It roasts better and turns creamy when mashed with the tomatoes and pasta water.
Do not skip the pasta water. The starch helps loosen the roasted feta and tomatoes into a glossy sauce.
Season lightly before roasting because feta and Kalamata olives are already salty. Taste after mixing before adding more salt. Substitutions Use cherry tomatoes or grape tomatoes.
Use green olives if you do not have Kalamata olives.
Use basil, parsley, or a mix of fresh herbs.
Use vegetable stock instead of pasta water only if you forgot to reserve the pasta water. Variations Add shredded rotisserie chicken for a fuller dinner.
Add chickpeas for a vegetarian protein boost.
Add roasted shrimp for a seafood version.
Stir in baby spinach after the orzo is added so it wilts into the warm pasta.
Finish with Green Sauce or Creamy Greek Sauce for a stronger Pantry First dinner. Storage Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently in the microwave or in a skillet over low heat. Add a splash of water, milk, or stock to loosen the sauce. Make ahead guidance The roasted feta mixture can be made a few hours ahead and reheated gently before adding freshly cooked orzo. For the best texture, cook the orzo close to serving time.
Serving ideas
Serve with a simple green salad, roasted chicken, grilled shrimp, chickpeas, warm pita, or extra fresh herbs. Add Green Sauce for a bright herb finish or Creamy Greek Sauce for a cool creamy finish.
Do not skip the pasta water. The starch helps loosen the roasted feta and tomatoes into a glossy sauce.
Season lightly before roasting because feta and Kalamata olives are already salty. Taste after mixing before adding more salt. Substitutions Use cherry tomatoes or grape tomatoes.
Use green olives if you do not have Kalamata olives.
Use basil, parsley, or a mix of fresh herbs.
Use vegetable stock instead of pasta water only if you forgot to reserve the pasta water. Variations Add shredded rotisserie chicken for a fuller dinner.
Add chickpeas for a vegetarian protein boost.
Add roasted shrimp for a seafood version.
Stir in baby spinach after the orzo is added so it wilts into the warm pasta.
Finish with Green Sauce or Creamy Greek Sauce for a stronger Pantry First dinner. Storage Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently in the microwave or in a skillet over low heat. Add a splash of water, milk, or stock to loosen the sauce. Make ahead guidance The roasted feta mixture can be made a few hours ahead and reheated gently before adding freshly cooked orzo. For the best texture, cook the orzo close to serving time.
Serving ideas
Serve with a simple green salad, roasted chicken, grilled shrimp, chickpeas, warm pita, or extra fresh herbs. Add Green Sauce for a bright herb finish or Creamy Greek Sauce for a cool creamy finish.
Nutrition
Serving: 340gCalories: 610kcalCarbohydrates: 64gProtein: 19gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 50mgSodium: 1180mgPotassium: 420mgFiber: 5gSugar: 6gVitamin A: 950IUVitamin C: 28mgCalcium: 360mgIron: 3.4mg
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