One-Pot Greek Orzo with Tomatoes, White Beans, and Feta

Prep: 5 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

To keep variety in our dinner rotation, I like to reinvent my favorite flavors into new dishes. Here, I’ve taken the Greek salad — easily the most satisfying bowl of greens, packed with salty feta, briny olives, and ripe red tomatoes — and transformed it into a comforting one-pot pasta meal the whole family will love.

Ingredients

12 ounces cherry tomatoes
1/3 cup halved pitted kalamata olives
1 (15-ounce) can cannellini beans
1 pound dried orzo pasta
1 tablespoon olive oil
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 cups water
1/4 cup crumbled feta cheese

Instructions

Prepare the following, keeping them separate: Halve 12 ounces cherry tomatoes and 1/3 cup pitted kalamata olives.
Drain and rinse 1 can cannellini beans, then place in a 3 1/2-quart straight-sided skillet or Dutch oven. Add 1 pound dried orzo, 1 tablespoon olive oil, 2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 4 cups water. Bring to a boil over high heat.
Boil, stirring frequently so that the orzo doesn’t stick, for 4 minutes, then add the cherry tomatoes. Continue to cook, stirring frequently, until the orzo is al dente and liquid has nearly evaporated, 4 to 6 minutes more. Stir in the kalamata olives, and sprinkle with 1/4 cup crumbled feta cheese.