Recipe: One-Pot Orzo Pasta with Feta, Olives & Artichokes

updated Feb 3, 2020
One-Pot Mediterranean Orzo Pasta
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(Image credit: Andrea Bemis)

Instead of buying a one-way ticket to the Mediterranean, I’m going to crank up our wood stove, play some upbeat music, and make the Mediterranean come to my kitchen. This winter weather has been getting us down, but the fresh flavors of feta, artichokes, and olives in this dish are brightening our spirits and making our taste buds very happy. We even invited a few friends over for dinner and everyone agreed that this dish was a real treat on a cold winter night.

(Image credit: Andrea Bemis)

This simple orzo dish is packed with fresh and zesty flavors, but still satisfies that need for “comfort” food in January. I love how cheesy and filling this main course is, and the bonus of a one-pot dish (less clean-up!) is always appreciated in our house. Pour a glass of wine and get cooking.

Serve This With:

One-Pot Mediterranean Orzo Pasta

Serves 4 to 6

Nutritional Info


  • 2 tablespoons

    olive oil

  • 1

    large yellow onion, diced

  • 3 cloves

    garlic, minced

  • 1 1/2 cups


  • 4 cups

    vegetable broth

  • 1 cup

    feta cheese, plus additional for serving

  • 1 cup

    marinated artichokes, drained and roughly chopped

  • 1/4 cup

    pitted kalamata olives, finely chopped, plus additional for serving

  • 1/2 cup

    oil-packed sun-dried tomatoes, drained and finely chopped

  • 1 cup

    parsley, minced

  • 1/4 cup

    toasted pine nuts (optional)

  • Salt and pepper to taste


  1. In a high-sided 10-inch skillet or Dutch oven, warm the olive oil over medium-high heat. Stir in the onion and sauté until beginning to soften, about 5 minutes. Add the garlic and orzo, and cook for an additional 3 minutes, stirring often. Add the vegetable broth and bring to a boil. Reduce heat and simmer, stirring frequently (make sure the orzo doesn't stick to the bottom of the pan). Continue cooking until the orzo is al dente and suspended into a thick, creamy broth, 10 to 15 minutes (depending on your brand of orzo).

  2. Add the feta cheese, artichokes, olives, sun-dried tomatoes, and parsley, and stir until well combined. Season to taste with salt and pepper. Serve each dish with pine nuts and additional olives and feta cheese sprinkled on top.

Recipe Notes

The olives and feta cheese can be pretty salty, so only add salt a little at a time and adjust to taste.