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

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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updated Feb 3, 2020
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Credit: Joe Lingeman; Food Styling: Pearl Jones

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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Post Image
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
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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.

Filed in:
dinner
easy
Main Dish
pasta
vegetarian
greek