Skip to content

Vegetarian, Meal soups and plant based

Orzo with summer vegetables and feta

Orzo with summer vegetables and feta is a vegetarian pasta dish for 4 people, ready in 35 minutes, very easy to make, for about €2.00 per person. The key is cooking the orzo right in the vegetables and broth like a risotto, so it absorbs all the tomato juices.

A bright, sunny dish all around, orzo pasta with zucchini, tomatoes and peppers, finished with feta and basil.

Orzo with summer vegetables and feta
Total time
35 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

This dish smells like summer the moment the vegetables start browning in the pan. Zucchini and peppers turn soft and sweet, tomatoes break down into a flavorful juice that cooks the orzo, and feta adds that salty, creamy edge that wakes everything up at the end. Fresh basil scattered on right before serving pulls it all together.

It's the kind of weeknight dinner you can throw together without much thought, one pot, minimal cleanup, and seasonal vegetables you probably already have in the fridge. Kids tend to like the small orzo pasta more than whole chunks of vegetable, and you can always go lighter on the feta in their bowls if needed.

The ingredients

4 people

Pantry

  • Orzooften in the pantry 300 g
  • Vegetable brothoften in the pantry 60 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 2
  • Red bell pepper 2
  • Tomatoes 4
  • Onion 1
  • Garlic 2 cloves
  • Basil 6 sprigs

Dairy

  • Feta 150 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the zucchini and bell pepper into small dice, and finely chop the onion and garlic.

    Keep the dice even in size so everything cooks at the same rate as the pasta.

  2. Sauté the onion, garlic and bell pepper in the olive oil, then add the zucchini. 8 min

    Don't cover the pan, the vegetables need to brown.

  3. Add the diced tomatoes, orzo, hot broth, salt and pepper, and cook while stirring. 12 min

    Stir often, orzo sticks to the bottom of the pan easily.

  4. Once the orzo is tender and the liquid has been absorbed, stir in the crumbled feta.

    Save a little feta for the top, it will soften slightly against the hot pasta.

  5. Scatter torn basil over the top and serve in shallow bowls.

    Tear the basil by hand, a knife would bruise and blacken it.

Our tips to get it right

  • Pick tomatoes that are fully ripe, their juice is what flavors the whole dish as the orzo cooks, bland tomatoes make for a bland dish.
  • Pour the broth in hot rather than cold, the orzo keeps cooking without a pause and turns out more evenly done.
  • Taste before adding more salt, the feta and broth already bring plenty of saltiness to the dish.

The variations

  • Swap the feta for diced mozzarella if you want a melty texture that's less salty.
  • For a quicker version, use canned diced tomatoes instead of fresh, the juices form faster.
  • For kids who don't like bits of pepper, blend part of the vegetables with the cooking juices before adding the orzo.

What to serve it with

  • A green salad with lemon
  • Crusty bread for the juices
  • Sparkling water with lemon

Storage

This dish keeps for 2 to 3 days in the refrigerator in a sealed container. It doesn't freeze particularly well, the orzo turns mushy once thawed. Reheat in a pan over low heat with a splash of water or broth to bring back the moisture.

Questions about this dish

Can I use a different pasta instead of orzo?

Yes, small short pasta like ditalini works, but adjust the cooking time and amount of broth based on the package instructions. Orzo has the advantage of cooking fast and soaking up the tomato juices well.

Can I prep this dish ahead of time?

You can chop all the vegetables the day before and keep them in the fridge. The orzo cooks best right before serving, since it keeps absorbing liquid as it cools.

Does this dish freeze well?

Not really, orzo loses its texture once thawed and turns a bit gluey. It's best eaten within 2 to 3 days.

How can I adapt this recipe for young kids?

Cut the vegetables into even smaller dice and use less feta in their portion if the saltiness bothers them. You can also lightly blend the vegetables before adding the orzo for a smoother texture.

How long does it take to make an orzo with summer vegetables and feta?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in an orzo with summer vegetables and feta?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an orzo with summer vegetables and feta cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

Meal soups and plant based cooking

See all

Recipes with zucchini

See all