One-Pot Greek Orzo with Tomatoes, White Beans, and Feta

updated Feb 3, 2020
One-Pot Greek Orzo with Tomatoes, White Beans, and Feta

A hearty Greek-inspired orzo dinner flavored with creamy canned cannellini beans, briny olives, juicy tomatoes, and salty feta.

Serves4

Prep5 minutes

Cook15 minutes

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Credit: Joe Lingeman; Food Styling: Pearl Jones

To keep variety in our dinner rotation, I like to reinvent my favorite flavors into new dishes. Here, I’ve taken the Greek salad — easily the most satisfying bowl of greens, packed with salty feta, briny olives, and ripe red tomatoes — and transformed it into a comforting one-pot pasta meal the whole family will love.

Credit: Joe Lingeman; Food Styling: Pearl Jones

Cook This Orzo Risotto-Style

The beauty of a one-pot pasta is that everything cooks in — you guessed it! — one pot. No more waiting for water to boil or building a separate sauce. One pound dried orzo pasta and four cups water is just the right ratio for a tender pasta dish dressed in a starchy sauce. The key is to cook the orzo risotto-style. Bring the water, seasonings, and orzo to a boil, but don’t walk away. Frequent stirring keeps the pasta from sticking to the bottom of the pot, and also releases the starches that thicken the sauce.

For this hearty Greek-inspired dinner, flavor the orzo with creamy canned cannellini beans, olives, and feta, and serve salad greens on the side.

Credit: Kitchn

One-Pot Greek Orzo with Tomatoes, White Beans, and Feta

A hearty Greek-inspired orzo dinner flavored with creamy canned cannellini beans, briny olives, juicy tomatoes, and salty feta.

Prep time 5 minutes

Cook time 15 minutes

Serves 4

Nutritional Info

Ingredients

  • 12 ounces

    cherry tomatoes

  • 1/3 cup

    halved pitted kalamata olives

  • 1 (15-ounce) can

    cannellini beans

  • 1 pound

    dried orzo pasta

  • 1 tablespoon

    olive oil

  • 2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 4 cups

    water

  • 1/4 cup

    crumbled feta cheese

Instructions

  1. Prepare the following, keeping them separate: Halve 12 ounces cherry tomatoes and 1/3 cup pitted kalamata olives.

  2. Drain and rinse 1 can cannellini beans, then place in a 3 1/2-quart straight-sided skillet or Dutch oven. Add 1 pound dried orzo, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 4 cups water. Bring to a boil over high heat.

  3. Boil, stirring frequently so that the orzo doesn’t stick, for 4 minutes, then add the cherry tomatoes. Continue to cook, stirring frequently, until the orzo is al dente and liquid has nearly evaporated, 4 to 6 minutes more. Stir in the kalamata olives, and sprinkle with 1/4 cup crumbled feta cheese.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.