Orzo with Broccoli, Feta & Olives

Colorful, delicious and, best of all, fast: It takes about 20 minutes to get this main course on the table.

4 Servings


  • 1 ½ cups orzo or other rice-shaped pasta (about 9 ounces)
  • 1 bunch broccoli (about 1 pound), cut into florets
  • ¼ cup olive oil
  • 3 Tbs pine nuts
  • ½ tsp dried crushed red pepper
  • 1 Tbs minced garlic
  • ¾ cup crumbled feta cheese (about 3 ½ ounces)
  • ¾ cup black brine-cured olives (such as Kalamata), pitted, halved
  • ½ cup freshly grated Parmesan cheese (about 1 ½ ounces)
  • ¼ cup chopped fresh basil


Cook orzo in pot of boiling salted water until tender but still firm to bite, about 8 minutes. Add broccoli and cook until crisp tender, about 2 minutes.

Meanwhile, heat oil in heavy small skillet over medium heat. Add pine nuts and stir until golden brown, about 3 minutes. Add crushed red pepper & garlic. Stir until aromatic, about 30 seconds. Remove mixture from heat.

Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over and toss to coat. Add feta, olives, Parmesan and basil and toss to coat. Season with salt and pepper and serve.