30-minute Orzo Pasta made with Pantry Staples

Whip up this Greek inspired orzo pasta in 30 minutes flat! Canned artichokes, olives, tomatoes and roasted red pepper give the pasta zing and a garden fresh taste. Top with loads of feta and you have an easy dinner or side.

It is technically Spring, (yay!) but not much is growing. I’m patiently waiting for asparagus to show its top but the fact is, not much is in season right now. If you have access to a green house or some sort of covered growing space you may have some greens or root veggies almost ready. But as for me, I’m leaning on my pantry for a bit longer.

What is orzo?

Orzo is a small wheat pasta. In Italy, it’s in the “pastina” family, meaning, small pasta. It cooks up in just a few minutes, making it perfect for a fast dinner. I buy the Delallo brand and cook it al dente, so there is still a bite to them.

Cooking tips:

This Greek pasta dish comes together fast. Orzo cooks in 6-8 minutes. I recommend cooking the pasta al dente, so it keeps its shape and has a bite to it.

Start to boil the water right when you begin the sauce. By the time the water is boiled the pasta sauce will be halfway done and the orzo will be done at the perfect time.

Salt your cooking water after it boils so the salt doesnt fall to the bottom.

When transferring the orzo to the sauce, allow some of the pasta water to transfer over with it. This will help the sauce stick to the pasta and create a creamier sauce.

Let’s cook.

Husband will be home in less than an hour and your son is napping. Let’s do this.

Start your water for the orzo. I used a 3.5 qt pot with a lid, filled about 3/4 of the way up.

Grab a large pan with high sides, like the 6qt braiser pictured above. Over medium heat, add the oil and butter and sauté the shallots. Shallots are mild in taste and sweeter than other onions. The key to making a meal in 30 minutes is multitasking. While the onion is sautéing we are chopping up the next ingredient. While the noodles boil we are finishing up the sauce.

Back to the sauce. Chop up the roasted red peppers, no need for perfection. If some of the brine comes with into the sauce, so be it. This is a rustic dish.

Throw in the minced garlic and a salt. Soon after, the artichokes, chopped olives and herbs can join the party. I like the mix of Italian Castelvetrano olives and fruity Greek Kalamata olives. Kalamata is a strong flavor so the combination is welcomed.

Around this time, the water will be boiling. Grab a scant palm full of salt and throw it in the pot, then the orzo.

The pan will look a bit dry, wonderful brown bits forming. Deglazing with white wine really get’s the sauce going and adds a mild sweet undertone to the dish. Use Pinot Grigio or any dry wine, don’t overthink it. Let the med/high heat evaporate the wine, stirring as it does. Lower the heat and then add the tomatoes. If you have garden tomatoes canned, even better.

We are coming to a close. The smell should be overwhelmingly delicious. The orzo is al dente by now and ready to be transferred to the sauce. Use a slotted spoon and welcome any water that naturally comes along with the orzo.

We are getting saucy but we aren’t done yet. Crumble most of the feta and mix it into the pasta so it melts. Save the rest for serving.

Look at that! Dinner is done, your husband isn’t home yet, and your son is still asleep. Sit down and drink an iced coffee. You deserve it. (This is partially fiction. My son never sleeps, hopefully yours does).

Serve this with a meat, or with a salad. I love my Greek marinated chicken alongside it. Leftovers are amazing.