Greek · PANTRYHOP RECIPE
Orzo with Tomato and Feta
30 minutes · 4 servings · vegetarian
Orzo with tomato and feta is a familiar Greek-style pantry meal, especially on busy weeknights.
Ingredients
Check you have the quantities below.
- 1 1/2 cups orzo
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (14 oz / 400 g) canned tomatoes
- 2 cups water
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup feta, crumbled
- 2 tbsp parsley, chopped
Let’s make it
- Sauté garlic in olive oil for 30 seconds. Stir in the tomatoes, water, salt, and pepper.
- Add the orzo and simmer, stirring often, until tender and saucy, about 12 minutes.
- Stir in half the feta and most of the parsley.
- Top with the remaining feta and parsley before serving.
This is a mild pasta bowl that works well for school lunches or easy dinners.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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