This Greek Roasted Red Pepper Tomato Feta Orzo is a comforting yet vibrant Mediterranean-inspired dish. Tender orzo pasta is tossed with sweet roasted red peppers, juicy tomatoes, briny feta, and aromatic herbs for a meal that feels both wholesome and indulgent. It works beautifully as a light main course or as a flavorful side dish.
Why You’ll Love This Recipe
It’s packed with classic Greek flavors that are fresh, savory, and satisfying
Simple ingredients come together for an impressive, restaurant-style dish
Perfect for weeknight dinners, meal prep, or entertaining
Easily customizable with vegetables or protein of your choice
Delicious served warm or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Orzo pasta: 1 1/2 cups (about 300 g)
Red bell peppers: 2 large, roasted and sliced
Cherry tomatoes: 2 cups, halved
Onion: 1 medium, finely chopped
Garlic cloves: 3, minced
Olive oil: 4 tablespoons
Crushed tomatoes: 1 cup
Vegetable broth: 2 cups
Feta cheese: 150 g, crumbled
Dried oregano: 1 teaspoon
Dried thyme: 1/2 teaspoon
Paprika: 1/2 teaspoon
Salt: 1 teaspoon, or to taste
Black pepper: 1/2 teaspoon
Fresh parsley: 1/4 cup, finely chopped
Lemon juice: 1 tablespoon
Directions
Preheat the oven to 220°C (425°F). Place the red bell peppers on a baking tray and roast for 20–25 minutes, turning once, until the skins are blistered. Remove, cover loosely, then peel off the skins and slice the peppers.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the orzo pasta to the skillet and toast it gently for 1–2 minutes, stirring constantly.
Pour in the vegetable broth and crushed tomatoes. Season with salt, black pepper, oregano, thyme, and paprika. Bring to a gentle simmer.
Lower the heat, cover, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Gently fold in the roasted red peppers and cherry tomatoes. Cook uncovered for 2–3 minutes.
Remove from heat and stir in lemon juice, crumbled feta, remaining olive oil, and fresh parsley. Taste and adjust seasoning if needed.
Serve warm, garnished with extra feta and parsley if desired.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of water or vegetable broth to loosen the pasta. You can also reheat it in the microwave in short intervals, stirring in between.
FAQs
Can I make this dish ahead of time?
Yes, this orzo can be prepared a day in advance and stored in the refrigerator. The flavors develop even more over time.
Can I use jarred roasted red peppers?
Yes, jarred roasted red peppers work well. Drain them thoroughly and slice before adding to the dish.
Is this recipe suitable for vegetarians?
Yes, this recipe is fully vegetarian as it uses vegetable broth and cheese.
Can I make it vegan?
You can make it vegan by replacing feta with a plant-based alternative or omitting it entirely.
What can I serve with orzo?
This dish pairs well with a fresh green salad, grilled vegetables, or roasted chicken alternatives.
Can I use another type of pasta?
Orzo works best, but small pasta shapes like ditalini or small shells can be used with adjusted cooking times.
Does this dish taste good cold?
Yes, it can be enjoyed at room temperature or slightly chilled as a pasta salad.
How do I prevent orzo from sticking?
Stir occasionally while cooking and ensure there is enough liquid in the pan.
Can I add more vegetables?
Absolutely. Zucchini, spinach, or olives are excellent additions.
Is feta necessary for flavor?
Feta adds creaminess and saltiness, but the dish will still be flavorful without it.
Conclusion
Greek Roasted Red Pepper Tomato Feta Orzo is a simple yet elegant dish that brings Mediterranean comfort straight to your table. With its balance of creamy, tangy, and savory flavors, it’s a recipe you’ll want to make again and again, whether for a quick family meal or a special gathering.
Greek Roasted Red Pepper Tomato Feta Orzo is a vibrant Mediterranean-inspired dish featuring tender orzo, sweet roasted peppers, juicy tomatoes, briny feta, and aromatic herbs. It’s comforting yet fresh—perfect as a main or side dish.
Ingredients
1 1/2 cups orzo pasta (about 300 g)
2 large red bell peppers, roasted and sliced
2 cups cherry tomatoes, halved
1 medium onion, finely chopped
3 garlic cloves, minced
4 tablespoons olive oil
1 cup crushed tomatoes
2 cups vegetable broth
150 g feta cheese, crumbled
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 cup fresh parsley, finely chopped
1 tablespoon lemon juice
Instructions
Preheat oven to 220°C (425°F). Roast the red bell peppers for 20–25 minutes until skins are blistered. Cover to steam, then peel and slice.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until soft.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in orzo and toast for 1–2 minutes, stirring constantly.
Add vegetable broth and crushed tomatoes. Season with salt, pepper, oregano, thyme, and paprika. Bring to a simmer.
Lower heat, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Fold in roasted red peppers and cherry tomatoes. Cook uncovered for 2–3 minutes.
Remove from heat. Stir in lemon juice, crumbled feta, remaining olive oil, and parsley. Adjust seasoning to taste.
Serve warm, garnished with extra feta and parsley if desired.
Notes
Use jarred roasted red peppers for convenience—drain and slice before adding.
Can be served warm or as a chilled pasta salad.
To make it vegan, substitute feta with a plant-based alternative or omit.
Add spinach, zucchini, or olives for extra vegetables.
Stir during cooking to prevent orzo from sticking.
