Recipe: Olive and Feta Orzo Pasta

Nothing says Greece like orzo pasta drizzled in olive oil, topped with olives and feta. The ingredients in this dish will give your taste buds a salty punch that you won’t regret. Here’s a pro tip: before cooking the orzo in water, toast it in olive oil until it’s a nice golden color. This gives the orzo a nice, nutty taste. Add a dash of lemon for taste and voilà!  


Olive and Feta Orzo Pasta 

Original # of Servings: 1

Total Time: 25 minutes

Active Time: 25 minutes


  • orzo pasta – 3 ounce
  • olive – 2 tablespoon
  • feta cheese – 1 tablespoon
  • chicken breast – 2 ounce
  • extra virgin olive oil – 1 1/2 teaspoon
  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon
  • parsley – 1 teaspoon


  1. Cook pasta according to package instructions. Drain and set aside.
  2. Heat olive oil in a skillet on medium high. Add diced chicken to skillet and cook thoroughly. Remove from heat and season with salt and pepper.
  3. Transfer pasta to serving dish. Top with feta, chicken, olives, and chopped parsley.
  4. Serve.

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