Mediterranean Orzo Pasta Recipe is a hearty vegetarian recipe mixing orzo, chickpeas, fire roasted tomatoes, warm spices, fresh herbs, lemon juice and feta cheese. This makes a nice main meal or works as a side dish!
My love for orzo runs deep. Some of my most popular recipes include orzo and this Mediterranean Orzo Pasta Recipe is one of my favorites. I love how well it works in soups, salads and even main dishes.
Today’s Mediterranean Orzo Pasta Recipe is the perfect side dish that is great for meal prep. It requires very little prep time other than a little chopping.
You might remember another recipe for this Mediterranean Chickpea Skillet that I shared recently. Today’s orzo recipe uses similar flavors but adds in orzo.
This recipe also makes great leftovers and the flavors really meld together well after a couple of days.
You can add protein to this like shrimp, salmon or grilled chicken.
If you like Mediterranean recipes try these other Mediterranean recipes. If you like orzo try this Summer Orzo Pasta Salad, Greek Orzo Pasta Salad, Tomato Feta Orzo Salad and this Lemon Chicken Orzo Soup.
This dish is filled with orzo, chickpeas, fire roasted tomatoes, warm spices, and finished off with fresh herbs, feta cheese and lemon juice. This is not only healthy but a filling meal or side dish.
I personally love making this vegetarian with the chickpeas but you can also add meat like these Mediterranean Baked Turkey Meatballs, Black Sea Bass, Air Fryer Cod or Slow Cooker Pork Tenderloin.
Recipe Ingredients You’ll Need
- Vegetables: Try using other veggies like kalamata olives, artichoke hearts, or cherry tomatoes.
- Spices: One of my favorite parts of this dish is the spices. It mixes smoked paprika, coriander, oregano and crushed red pepper.
- Tomato Paste: The tomato paste helps thicken the sauce in the orzo pasta dish. You can skip it for more of a brothy dish.
- Diced Tomatoes: I love using fire roasted tomatoes in this dish because it adds a smoky flavor. You can also use regular diced tomatoes.
- Beans: Garbanzo beans are my favorite in this skillet but you can also use black beans, white beans or kidney beans.
- Broth: I used vegetable broth to keep this dish vegetarian but you can sub in chicken broth or try bone broth for added protein.
- Greens: Greens are a healthy addition to this orzo dish. I used kale but feel free to use any green like swiss chard or baby spinach.
- Orzo: This tiny pasta is my favorite alongside these delicious ingredients. You could sub in other small pasta shapes instead or even try rice or quinoa.
- Fresh Herbs: The fresh herbs add a brightness. I used parsley, dill and basil.
- Lemon: The lemon juice helps add some acidity to balance the flavors well.
- Cheese: The feta cheese adds a creamy, saltiness to the recipe.
How to Make this Mediterranean Orzo
Step 1: Saute: Saute the vegetables ands spices in a large skillet or pot.
Step 2: Simmer: Add the fire roasted tomatoes, chickpeas, broth and orzo and stir well. Turn down the heat to medium-low and simmer with the lid on for 8-10 minutes or until the orzo is soft.
Step 3: Add Remaining Ingredients: Add the kale and stir. Let simmer until the kale is wilted. Stir in the fresh herbs and lemon juice. Sprinkle with feta cheese. Add a sprinkle of black pepper and salt. Taste and adjust seasoning. Serve warm with fresh parsley.
Store the leftovers in an airtight container for up to 4 days.
Ways to Modify this Mediterranean Orzo
- Beans: There are a variety of beans that work great. Try white beans, kidney beans or black beans.
- Cheese: Other cheese options for this dish are Parmesan cheese, mozzarella cheese or goat cheese.
- Vegetables: You can add any vegetables you have. Some I like are carrot, celery, green beans, broccoli or red onion.
- Spices: I think that any warm spices work nicely in this. You can add a touch of cinnamon, turmeric or cumin which all work well together.
- Greens: If you don’t use kale there are other greens that work nicely. Try spinach or swiss chard.
What can I Serve with this Mediterranean Orzo
- Salad: Salads are always a great pairing with chicken. I really like this Mediterranean Bean Salad, Lemon Arugula Salad with Pine Nuts, Summer Orzo Pasta Salad or this Easy Lebanese Salad.
- Side Dishes: If you like to pair vegetable side dishes with chicken you should try these Lebanese Green Beans, Turmeric Roasted Cauliflower or these Mediterranean Roasted Vegetables
- Potatoes: Another great addition to this meal is potatoes. I often make Gouda Smashed Potatoes, Air Fryer Twice Baked Potato, Spicy Lebanese Potatoes or Lemon Cilantro Roasted Potatoes. Another great thing to serve this chicken over is Creamy Polenta.
Recipe FAQ
Try to cook the orzo to al dente by following the package instructions and draining it promptly.
Yes you can! This is great for meal prep. Store it in an airtight container in the fridge for up to 3 days. Just give it a toss before serving and adjust seasoning to your tastes.
Other Mediterranean Recipes
Vegetarian
Mediterranean Hummus Toast with Za’atar
Vegetarian
Loaded Hummus Pitas
Mediterranean
Mediterranean Bean Salad
Mediterranean
Mediterranean Flatbread
Mediterranean Orzo Pasta Recipe
Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 small sweet onion, diced
- 1 small zucchini, diced
- 1/2 red bell pepper, seeds removed, diced
- 1/2 yellow bell pepper, seeds removed, diced
- 2 teaspoons oregano
- 1/2 teaspoon crushed red pepper flakes {optional}
- 2 teaspoons smoked paprika
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 Tablespoons tomato paste
- 1 – 15 ounce can of fire roasted tomatoes
- 1 – 15 ounce can of chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 cup orzo {try whole wheat for a healthier option}
- 2 cups kale, chopped
- 1/4 cup fresh parsley, chopped
- 8-10 fresh basil leaves, chopped
- 2 tablespoons fresh dill, chopped
- 1 lemon, 1/2 sliced and 1/2 juiced
- 1/2 cup of feta cheese, crumbled
- Pita or Naan bread for serving
Instructions
- Heat a large skillet over medium heat and add 3 tablespoons olive oil. Add the garlic and onion and saute for 2 minutes.
- Add the zucchini, bell peppers, oregano, crushed red pepper flakes, smoked paprika, coriander, salt and pepper.
- Continue to saute for another 4-5 minutes.
- Add the tomato paste and saute another 2 minutes.
- Add the fire roasted tomatoes, chickpeas, vegetable broth and orzo and stir well. Turn the heat to medium-low and simmer with the lid on for 8-10 minutes or until orzo is soft {make sure to stir often throughout cooking to make sure the orzo isn't sticking to the bottom of the skillet}.
- Add the kale in and stir and let simmer for 1-2 minutes until kale is wilted.
- Stir in the fresh herbs and lemon juice.
- Sprinkle with feta cheese and serve with lemon slices along with pita bread or naan.
Notes
- Make sure that you stir the orzo throughout cooking so the orzo doens’t stick to the bottom of the skillet.
- Adding in any vegetables you have on hand works nicely in this dish. Some I like to add are carrots, celery, or red onion.
- Goat cheese is another nice option in place of feta cheese.
- Try adding protein like grilled chicken, salmon, shrimp or steak.
