18 Delicious Greek Orzo Recipes for Every Occasion

Dive into the vibrant flavors of Greece with our roundup of 18 Delicious Greek Orzo Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, a seasonal delight, or a bowl of comforting goodness, these dishes promise to transport your taste buds straight to the Mediterranean. Perfect for home cooks looking to spice up their meal rotation, there’s something here for everyone. Let’s get cooking!

Greek Orzo Salad with Feta and Olives

This Greek Orzo Salad with Feta and Olives is a vibrant, flavor-packed dish that’s perfect for picnics, potlucks, or a refreshing weeknight dinner. It’s a delightful mix of textures and tastes that will transport you straight to the Mediterranean.

Ingredients

• 1 cup orzo pasta
• 1/2 cup crumbled feta cheese
• 1/2 cup kalamata olives, pitted and halved
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
3. Add the cooled orzo, feta cheese, olives, cucumber, cherry tomatoes, and red onion to the bowl. Toss gently to combine everything with the dressing.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The crunch of the cucumber and the briny pop of the olives make this salad a textural delight, while the feta adds a creamy richness that ties it all together.

Tip: For an extra burst of freshness, stir in some chopped fresh parsley or dill just before serving.

Lemon Garlic Shrimp with Greek Orzo

Brighten up your dinner routine with this Lemon Garlic Shrimp with Greek Orzo, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 1 cup orzo pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese

Instructions

1. Cook the orzo according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and minced garlic. Sauté for 1 minute until fragrant.
4. Return the orzo to the skillet. Stir in the lemon zest, lemon juice, and chopped parsley. Cook for 1-2 minutes until everything is well combined and heated through.
5. Add the cooked shrimp back to the skillet, gently tossing to combine. Sprinkle with crumbled feta cheese before serving.

The zestiness of the lemon paired with the creamy feta creates a refreshing contrast that makes this dish a standout. Perfect for when you’re craving something light yet satisfying.

Tip: For an extra burst of flavor, let the shrimp marinate in the lemon juice, garlic, and olive oil for 15 minutes before cooking.

Greek Orzo with Spinach and Tomatoes

Bring a taste of the Mediterranean to your table with this vibrant Greek Orzo with Spinach and Tomatoes, a dish that’s as nutritious as it is colorful.

Ingredients

• 1 cup orzo pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 2 cups fresh spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1 tbsp lemon juice

Instructions

1. Cook the orzo according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic, salt, black pepper, and dried oregano, sautéing for about 1 minute until fragrant.
3. Add the spinach to the skillet, stirring until just wilted, about 2 minutes.
4. Toss in the cherry tomatoes and cooked orzo, stirring to combine and heat through, about 2 minutes.
5. Remove from heat and stir in the feta cheese and lemon juice.

The magic of this dish lies in the bright contrast between the tangy feta and the fresh pop of cherry tomatoes, making it a standout side or light main.

Tip: For an extra layer of flavor, toast the orzo in a dry skillet before boiling, giving it a nutty depth that complements the fresh ingredients beautifully.

One-Pot Greek Orzo with Chicken

This One-Pot Greek Orzo with Chicken is a vibrant, flavor-packed meal that comes together in just one pot, making cleanup a breeze.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup orzo pasta
• 1 1/2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove chicken and set aside.
2. In the same pot, add onion and garlic, sautéing until softened, about 3 minutes.
3. Stir in orzo, chicken broth, diced tomatoes, oregano, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
5. Return chicken to the pot, cover, and cook for an additional 5 minutes, or until orzo is tender and chicken is cooked through.
6. Remove from heat and stir in feta cheese and parsley.

The creamy feta melts slightly into the orzo, creating a rich texture that contrasts beautifully with the bright tomatoes and herbs.

Tip: For an extra burst of flavor, add a squeeze of lemon juice before serving.

Greek Orzo Stuffed Peppers

These Greek Orzo Stuffed Peppers are a vibrant and hearty dish that brings a taste of the Mediterranean to your table, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup orzo pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth

Instructions

1. Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes. Stir in the cherry tomatoes, cooked orzo, feta cheese, Kalamata olives, oregano, salt, and black pepper. Cook for another 2 minutes until everything is well combined.
3. Stuff each bell pepper with the orzo mixture and place them in a baking dish. Pour the vegetable broth into the bottom of the dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.

The combination of tangy feta and briny olives with the sweet bell peppers creates a flavor profile that’s irresistibly Mediterranean. It’s a dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra touch of freshness, garnish with chopped fresh parsley or a squeeze of lemon juice before serving.

Greek Orzo and Lentil Soup

Warm up your kitchen with this comforting Greek Orzo and Lentil Soup, a hearty blend of flavors that’s as nourishing as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 1/2 cup orzo pasta
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Stir in the rinsed green lentils, 1/2 cup orzo pasta, 4 cups vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the lentils and orzo are tender.
3. Remove the bay leaf and stir in 2 tablespoons lemon juice and 1/4 cup chopped fresh parsley. Serve hot.

The bright lemon juice and fresh parsley add a refreshing zing to this rich and satisfying soup, making it a standout dish for any season.

Tip: For an extra touch of Greek flavor, sprinkle a little crumbled feta cheese on top before serving.

Greek Orzo with Roasted Vegetables

Bring a taste of the Mediterranean to your table with this vibrant Greek Orzo with Roasted Vegetables, a dish that’s as colorful as it is flavorful.

Ingredients

• 1 cup orzo pasta
• 2 cups mixed vegetables (such as bell peppers, zucchini, and red onion), chopped into 1-inch pieces
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Toss the mixed vegetables with 2 tbsp olive oil, oregano, salt, and black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly charred.
2. Meanwhile, cook the orzo according to package instructions. Drain and set aside.
3. In a large bowl, combine the roasted vegetables, orzo, remaining 1 tbsp olive oil, feta cheese, Kalamata olives, lemon juice, and parsley. Toss gently to mix.
4. Serve warm or at room temperature, garnished with extra parsley if desired.

The magic of this dish lies in the contrast between the creamy feta and the bright pop of lemon, making every bite a delightful surprise.

Tip: For an extra layer of flavor, add a sprinkle of dried mint or a dash of red pepper flakes before serving.

Greek Orzo Pasta Salad

This Greek Orzo Pasta Salad is a vibrant, flavor-packed dish that brings a taste of the Mediterranean to your table with minimal effort.

Ingredients

• 1 cup orzo pasta
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.
3. Add the cooled orzo pasta to the bowl with the dressing. Toss to coat evenly.
4. Gently fold in the cherry tomatoes, cucumber, red onion, feta cheese, Kalamata olives, and fresh parsley until everything is well combined.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the creamy feta and tangy olives makes this salad a standout side or light meal. The orzo’s small shape ensures every bite is packed with flavor.

Tip: For an extra burst of freshness, add a squeeze of lemon juice before serving.

Greek Orzo with Lamb and Tzatziki

Bring a taste of the Mediterranean to your table with this Greek Orzo with Lamb and Tzatziki, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 lb ground lamb
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/2 cup tzatziki sauce
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add red onion and garlic, sautéing until soft, about 3 minutes.
2. Add ground lamb, breaking it apart with a spoon, and cook until browned, about 5 minutes. Stir in oregano, salt, and black pepper.
3. Pour in chicken broth and bring to a boil. Add orzo, reduce heat to low, cover, and simmer for 10 minutes, or until orzo is tender and liquid is absorbed.
4. Remove from heat. Stir in feta cheese, parsley, and lemon juice.
5. Serve warm, topped with a generous dollop of tzatziki sauce.

The creamy tzatziki adds a refreshing coolness to the rich, savory lamb and orzo, making every bite a delightful contrast.

Tip: For an extra burst of freshness, garnish with additional parsley and a squeeze of lemon juice before serving.

Greek Orzo with Artichokes and Lemon

Bring a taste of the Mediterranean to your table with this vibrant Greek Orzo with Artichokes and Lemon, a dish that’s as comforting as it is colorful.

Ingredients

• 1 cup orzo pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh dill
• Zest and juice of 1 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Add the artichoke hearts to the skillet and cook for 3 minutes, stirring occasionally.
4. Reduce the heat to low and add the cooked orzo to the skillet. Stir in the feta cheese, dill, lemon zest, lemon juice, salt, and black pepper. Cook for another 2 minutes until everything is well combined and heated through.

The bright lemon and dill cut through the richness of the feta, creating a dish that’s perfectly balanced and bursting with flavor.

Tip: For an extra touch of freshness, garnish with additional dill and a sprinkle of lemon zest before serving.

Greek Orzo with Eggplant and Feta

This Greek Orzo with Eggplant and Feta is a vibrant, comforting dish that brings a taste of the Mediterranean to your table with minimal fuss.

Ingredients

• 1 cup orzo pasta
• 1 medium eggplant, diced into 1-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup crumbled feta cheese
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. While the eggplant roasts, cook the orzo according to package instructions. Drain and set aside.
3. In a large pan, heat the remaining 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the cooked orzo and roasted eggplant to the pan. Stir in the fresh lemon juice and half of the chopped parsley. Cook for 2 minutes to combine the flavors.
5. Remove from heat and sprinkle with crumbled feta and the remaining parsley before serving.

The magic of this dish lies in the contrast between the creamy feta and the smoky, tender eggplant, all brought together by the bright pop of lemon.

Tip: For an extra layer of flavor, toast the orzo in a dry pan before boiling, until it turns a light golden color.

Greek Orzo with Meatballs

Bring a taste of the Mediterranean to your table with this comforting Greek Orzo with Meatballs, a dish that’s as hearty as it is flavorful.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 cup diced tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and black pepper. Mix well and form into 1-inch meatballs.
2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, add orzo pasta and toast for 2 minutes. Pour in chicken broth and diced tomatoes, bring to a boil, then reduce heat to a simmer.
4. Return meatballs to the skillet, cover, and simmer for 15 minutes, or until orzo is tender and meatballs are cooked through.
5. Sprinkle with crumbled feta cheese and chopped fresh parsley before serving.

The combination of juicy meatballs with creamy feta and tender orzo creates a dish that’s bursting with Mediterranean flavors, perfect for a cozy dinner.

Tip: For an extra flavor boost, add a sprinkle of lemon zest before serving.

Greek Orzo with Chickpeas and Herbs

This Greek Orzo with Chickpeas and Herbs is a vibrant, one-pot wonder that brings the sunny flavors of the Mediterranean right to your dinner table.

Ingredients

• 1 cup orzo pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 small red onion, finely diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Juice of 1 lemon
• 1/2 cup crumbled feta cheese (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add red onion and cook until soft, about 3 minutes.
2. Stir in garlic, dried oregano, salt, and black pepper, cooking for another minute until fragrant.
3. Add orzo to the skillet, stirring to coat with the oil and spices. Toast for 2 minutes.
4. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
5. Add chickpeas, cover, and cook for another 5 minutes until orzo is tender and liquid is absorbed.
6. Remove from heat. Stir in fresh parsley, dill, and lemon juice. Top with feta cheese if desired.

The magic of this dish lies in the fresh herbs and lemon juice, which brighten up the hearty chickpeas and orzo for a perfectly balanced bite.

Tip: For an extra touch of Greek flavor, add a sprinkle of Kalamata olives or a drizzle of tahini before serving.

Greek Orzo with Seafood

Dive into the flavors of the Mediterranean with this Greek Orzo with Seafood, a dish that’s as vibrant as it is comforting, perfect for a weeknight dinner that feels special.

Ingredients

• 1 cup orzo pasta
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 lb mixed seafood (shrimp, scallops, and calamari)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in orzo, toasting lightly for 1 minute. Pour in white wine, cooking until mostly absorbed.
3. Add chicken broth, bring to a simmer, and cook for 10 minutes, stirring occasionally, until orzo is al dente and liquid is absorbed.
4. Add mixed seafood and cherry tomatoes, cooking for another 5 minutes until seafood is cooked through.
5. Remove from heat, stir in feta cheese, dill, and lemon juice. Season with salt and pepper to taste.

The magic of this dish lies in the quick cooking of the seafood, which keeps it tender and juicy, perfectly complementing the creamy orzo and tangy feta.

Tip: For an extra burst of flavor, add a pinch of red pepper flakes with the garlic and onion.

Greek Orzo with Zucchini and Mint

This Greek Orzo with Zucchini and Mint is a light, refreshing dish that brings a taste of the Mediterranean to your table in under 30 minutes.

Ingredients

• 1 cup orzo pasta
• 2 medium zucchinis, diced
• 2 tbsp olive oil
• 1/4 cup fresh mint leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/2 cup feta cheese, crumbled

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the orzo cooks, heat olive oil in a large skillet over medium heat. Add the zucchinis and sauté until tender and lightly golden, about 5-7 minutes.
3. Stir in the cooked orzo, mint, salt, black pepper, and lemon juice. Toss everything together until well combined.
4. Remove from heat and sprinkle with crumbled feta cheese before serving.

The combination of fresh mint and lemon juice gives this dish a bright, herbaceous flavor that’s perfectly balanced by the creamy feta.

Tip: For an extra burst of flavor, add a handful of kalamata olives when tossing the orzo with the zucchini.

Greek Orzo with Beef and Olives

Bring a taste of the Mediterranean to your table with this hearty Greek Orzo with Beef and Olives, a dish that’s as flavorful as it is comforting.

Ingredients

• 1 lb ground beef
• 1 cup orzo pasta
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup pitted Kalamata olives, halved
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups beef broth
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Stir in oregano, salt, and pepper.
3. Mix in orzo and olives, then pour in beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until orzo is tender and liquid is absorbed.
4. Remove from heat and sprinkle with feta cheese and parsley before serving.

The briny olives and creamy feta create a delightful contrast against the savory beef and tender orzo, making every bite a little adventure.

Tip: For an extra touch of Greek flavor, add a squeeze of lemon juice just before serving.

Greek Orzo with Halloumi Cheese

Bring a taste of the Mediterranean to your table with this Greek Orzo with Halloumi Cheese, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 1 cup orzo pasta
• 1 tbsp olive oil
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 oz halloumi cheese, sliced into 1/2-inch pieces
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Cook the orzo according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add red onion and garlic, sautéing for 3 minutes until softened.
3. Add cherry tomatoes, kalamata olives, dried oregano, salt, and black pepper to the skillet. Cook for another 2 minutes, stirring occasionally.
4. Push the vegetable mixture to one side of the skillet. Add halloumi slices to the other side and cook for 2 minutes on each side until golden brown.
5. Combine the cooked orzo with the vegetable mixture in the skillet. Stir in fresh parsley and lemon juice, mixing well to combine all the flavors.

The crispy halloumi adds a delightful contrast to the soft orzo and juicy tomatoes, making every bite a perfect balance of textures.

Tip: For an extra burst of flavor, drizzle a little extra olive oil and sprinkle additional oregano on top before serving.

Greek Orzo with Pumpkin and Sage

Warm up your kitchen with this comforting Greek Orzo with Pumpkin and Sage, a dish that marries creamy orzo with the earthy sweetness of pumpkin and the aromatic touch of sage.

Ingredients

• 1 cup orzo pasta
• 2 cups diced pumpkin (1/2-inch pieces)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 fresh sage leaves, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in pumpkin, sage, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the pumpkin starts to soften.
3. Add orzo to the skillet, stirring to coat it with the oil and vegetables. Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the orzo is tender and the liquid is absorbed.
4. Remove from heat and stir in Parmesan cheese until melted and creamy.

The magic of this dish lies in the way the orzo absorbs the pumpkin’s sweetness and the sage’s fragrance, creating a creamy texture without any cream.

Tip: For an extra crispy texture, sprinkle the finished dish with a little more Parmesan and broil for 2-3 minutes until golden.

Conclusion

We hope these 18 delicious Greek orzo recipes inspire your next meal, offering something for every occasion. Whether you’re cooking for a crowd or a cozy night in, there’s a dish here to delight. Don’t forget to try them out, share your favorites in the comments, and pin this roundup for later. Happy cooking!