Orzo with Feta Green Beans and Tomatoes
Bright, fresh, and bursting with Mediterranean flavors, this Orzo with Feta, Green Beans, and Tomatoes recipe is a quick and delicious dish perfect for weeknight dinners or casual entertaining. Tender orzo pasta is paired with crisp blanched green beans, juicy sautéed cherry tomatoes, and tangy crumbled feta, all brought together with a zesty touch of lemon juice, fragrant garlic, and fresh basil. The combination of textures and vibrant ingredients makes this recipe light yet satisfying. Ready in just 35 minutes, this versatile dish can be served warm or at room temperature, making it an ideal option for meal prep, picnics, or potlucks. Try this Mediterranean-inspired recipe for a wholesome, flavorful meal the whole family will love!
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 2 cups Green beans, trimmed and cut into 2-inch pieces
- 2 cups Cherry tomatoes, halved
- 0.75 cup Feta cheese, crumbled
- 3 tablespoons Olive oil
- 2 Garlic cloves, minced
- 2 tablespoons Lemon juice
- 0.25 cup Fresh basil leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 cups Water for boiling
- 4 cups Ice water (for blanching the green beans)
Instructions
Bring 8 cups of water to a boil in a large pot. Add 1 teaspoon of salt (optional) to season the water.
Add the orzo pasta to the boiling water and cook according to the package instructions, typically 8-10 minutes, until al dente.
Meanwhile, in a separate pot, bring another pot of water to a boil. Add the green beans and blanch for 2-3 minutes until tender-crisp and bright green.
Prepare a bowl of ice water. Immediately transfer the blanched green beans into the ice water to stop the cooking process. Drain and set aside.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until softened and juicy.
Drain the cooked orzo and transfer it to a large mixing bowl.
Add the sautéed tomatoes, green beans, crumbled feta, and chopped basil to the orzo. Drizzle with lemon juice, and season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Gently toss all the ingredients together until well combined. Adjust seasoning to taste.
Serve warm or at room temperature. Optionally, garnish with extra basil or a drizzle of olive oil before serving.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 26.7 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1108 mg | 85% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1638 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
