Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched coastlines of the Mediterranean! This vibrant Orzo with Feta, Green Beans, and Tomatoes is not just a recipe—it's a flavor explosion waiting to happen in your kitchen. Imagine a dish that combines the creamy richness of feta, the crisp freshness of green beans, and the burst of sweet cherry tomatoes, all dancing together with perfectly cooked orzo. Whether you're looking to impress dinner guests or simply treat yourself to a restaurant-quality meal at home, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup orzo
- 2 cups green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Measure out 1 cup of orzo, 2 cups of trimmed green beans, and 1 cup of halved cherry tomatoes. Crumble 1/2 cup of feta cheese and set it aside. Additionally, gather 3 tablespoons of olive oil, 1 tablespoon of lemon juice, and salt and pepper for seasoning.
- In a medium pot, bring 4 cups of salted water to a boil over high heat. Once boiling, add the orzo and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the orzo is cooking, prepare the green beans. In a separate pot, bring a small amount of water to a boil. Add the trimmed green beans and blanch them for about 3-4 minutes until they are bright green and tender-crisp. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. After a few minutes, drain and set aside.
- Once the orzo is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the orzo in a colander. Return the orzo to the pot.
- To the pot with the orzo, add the blanched green beans and halved cherry tomatoes. Drizzle in 3 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper to taste. Toss everything together gently to combine, ensuring the vegetables are evenly distributed throughout the orzo.
- If the mixture seems dry, add a little of the reserved pasta cooking water to achieve your desired consistency. Stir in the crumbled feta cheese, folding it gently into the mixture.
- Once everything is combined, taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired. Serve the orzo warm, garnished with extra feta cheese or a drizzle of olive oil if you like.
- This dish can be enjoyed as a main course or as a side dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Salt Your Pasta Water: Don't be shy with salt when cooking orzo. A well-seasoned pasta water is key to building flavor from the start.
- Perfect Blanching Technique: When blanching green beans, use the ice bath method to stop the cooking process and preserve their bright green color and crisp texture.
- Reserve Pasta Water: Always save some pasta cooking water before draining. This starchy liquid is liquid gold for creating a silky, well-combined sauce.
- Gentle Mixing: When combining ingredients, fold gently to prevent breaking the orzo or crushing the delicate tomatoes.
- Serve Warm: This dish is best enjoyed warm, when the feta is slightly melted and the flavors are at their peak.
- Customize Your Dish: Feel free to add protein like grilled chicken or shrimp to make it a complete meal, or experiment with different herbs like fresh basil or oregano.
- Make-Ahead Friendly: While best served fresh, this dish can be prepared in advance and gently reheated, making it perfect for meal prep or quick weeknight dinners.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 10g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 20mg
