Orzo with Green Beans, Grape Tomatoes and Feta Cheese
This easy orzo with green beans, grape tomatoes, and feta cheese recipe is a wonderful side dish! It was light yet full of flavor, and I loved the silky pasta with the crunchy green beans & pine nuts. My son particularly loved this dish & had second helpings. I used vinegar and oil, but this is also great with a couple of tablespoons of your favorite vinaigrette dressing. This quick and simple orzo side dish recipe was a hit with all of us, and paired nicely with pork chops, roasted vegetables, and some dinner rolls.
Orzo with Green Beans, Grape Tomatoes, and Feta Cheese
Ingredients:
- 1 cup orzo, prepared according to the package instructions (reserving ½ cup of the cooking water)
- 1 tbsp olive oil
- ¼ yellow onion, diced finely
- 1 cup of fresh green beans, chopped into bite-sized pieces
- 1 cup of grape tomatoes
- 2 cloves of garlic, minced
- Sea salt and freshly cracked black pepper, to taste
- 2 tbsp pine nuts, toasted
- 2 tbsp parsley, chopped
- 1-2 tbsp balsamic vinegar, to taste
- 1 tbsp olive oil
- 1 tsp lemon zest
- 4 tbsp feta cheese, crumbled
How to Make Orzo with Green Beans, Grape Tomatoes, and Feta Cheese:
Cook the orzo in a large saucepan of well-salted boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.
Cook the vegetables by heating the olive oil in a large skillet over medium heat. Add onions and cook, stirring often, for 2 minutes.
Add green beans and cover with a lid for 3 minutes.
Add tomatoes and cook, stirring often, until beans and tomatoes have softened, about 2-3 minutes.
Add garlic and cook, stirring constantly, for 60 seconds. Remove from heat.
Finish the dish by adding the drained orzo to the vegetables and mixing well.
Add parsley, pine nuts, vinegar, olive oil, and lemon zest, and some of the reserved cooking water, as needed, mix until well combined. Taste and re-season if needed.
Serve by pouring into a serving bowl and topping with feta cheese. Serve and enjoy.
Equipment
- Large Skillet with Lid
Ingredients
- 1 cup orzo prepared according to the package instructions (reserving ½ cup of the cooking water)
- 1 tbsp olive oil
- ¼ yellow onion diced finely
- 1 cup of fresh green beans chopped into bite-sized pieces
- 1 cup of grape tomatoes
- 2 cloves of garlic minced
- Sea salt and freshly cracked black pepper to taste
- 2 tbsp pine nuts toasted
- 2 tbsp parsley chopped
- 1-2 tbsp balsamic vinegar to taste
- 1 tbsp olive oil
- 1 tsp lemon zest
- 4 tbsp feta cheese crumbled
Instructions
- Cook the orzo in a large saucepan of well-salted boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.
- Cook the vegetables by heating the olive oil in a large skillet over medium heat. Add onions and cook, stirring often, for 2 minutes.
- Add green beans and cover with a lid for 3 minutes.
- Add tomatoes and cook, stirring often, until beans and tomatoes have softened, about 2-3 minutes.
- Add garlic and cook, stirring constantly, for 60 seconds. Remove from heat.
- Finish the dish by adding the drained orzo to the vegetables and mixing well.
- Add parsley, pine nuts, vinegar, olive oil, and lemon zest, and some of the reserved cooking water, as needed, mix until well combined. Taste and re-season if needed.
- Serve by pouring into a serving bowl and topping with feta cheese. Serve and enjoy.
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