Orzo and feta delight

This zesty orzo with zucchini is my go-to when I'm craving something cozy but super fresh at the same time. The way the orzo pasta comes together with roasted veggies, bright pesto, and creamy feta makes every bite full of those easygoing Mediterranean vibes and tons of feel-good texture.

This dish brings back awesome memories of my trip to Greece where I really fell for real-deal feta with loads of herbs. Since that vacation, I whip up this version for my family at least once a month.

Tasty Ingredients

• 400g wholewheat orzo: gives the plate extra bite and interest compared to plain pasta
• 2 Swiss-style yogurt cups: brings that creamy kick to the feta mix
• 2 fresh zucchinis: pick firm, mid-sized ones so they cook just right
• 2 garlic cloves: for a subtle punch of flavor all through the meal
• 2 cans of chickpeas: packs in protein and goes crisply golden when roasted
• Quality olive oil, extra virgin: makes everything taste sunnier
• Feta (100g): go for the good stuff for maximum flavor
• Herbes de Provence (2 tsp): gives off those classic Mediterranean aromas
• Salt and freshly ground pepper: season your way
• 100g fresh pesto: homemade's always better for a pop of flavor

Simple Step-by-Step

Finish the plates:

Start by spreading the orzo on the serving plates to make a soft base.

Top with roasted goodies:

Lay on the roasted zucchinis and chickpeas so each serving gets plenty.

Give it the creamy love:

Spoon over some feta cream and drizzle on pesto for those final finishing touches.

Perfect the orzo:

Check the doneness, drain out all the water, and coat the orzo in a good dash of olive oil so those grains don’t stick together.

Cook your orzo:

Throw it in boiling salted water, let it go exactly 7 minutes so it's got that ideal bite.

Whip up feta cream:

Mix together yogurt and feta till it’s smooth as can be.

Make it extra creamy:

Mash the feta with a fork, add black pepper and a bit of olive oil to get it nice and soft.

Roast your veggies:

Add salt and pepper, pour on olive oil, then bake everything for 20 minutes till tender and golden at the edges.

Load up the roasting dish:

Arrange chickpeas, zucchinis, and garlic evenly in a baking dish, then dust on the herbes de Provence.

Dry your chickpeas:

Drain them well and give them a little pat dry with kitchen paper so they go crispy while roasting.

Sort the garlic:

Peel your cloves and give them a gentle smash to release that smell as they roast.

Slice your zucchini:

Cut them into medium-thick rounds so they roast but stay a bit firm.

Get your oven hot:

Preheat the oven to 180C (fan if you have it), so everything bakes at the same pace.

Boil that pasta water:

Fill a big pot with salted water and bring it to a boil—the orzo needs space to bubble around.

I'm especially obsessed with how the chickpeas crisp up in the oven. One time, my daughter, who's a total bean-hater, polished off her plate without realizing she was eating roasted chickpeas. Now she's always asking for this one.

Easy Prep Ahead and Storage

This orzo is happy in the fridge for up to 3 days in a sealed container. If you want to reheat, keep the feta cream and pesto apart till serving. When warming up, splash in a bit of water or broth and pop it in the microwave. Orzo soaks up liquid as it sits, so you need a little extra moisture to get back that just-cooked feel.

Fun Seasonal Twists

When it’s summer, swap out zucchini for cherry tomatoes and sweet peppers for a sunny spin. Come fall, mushrooms and roasted squash make it cozy. Mix up the herbs, too: use fresh basil when it’s hot out or rosemary in winter. It totally works with whatever’s in season, making it your year-round go-to.

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Casual Serve-Up Tips

For a fancy touch, spoon it into deep bowls and toss on some fresh basil leaves with a swirl of really good olive oil. Want it heartier? Add a tangy green salad or a few slices of crispy garlic bread on the side. It pairs perfectly with a cold glass of Sauvignon or a pale rosé on warm nights.

Frequently Asked Questions

→ Can I swap zucchini with another veggie?

Of course! You can use eggplant, bell peppers, or even mushrooms for a different twist.

→ What type of feta works best?

Go for high-quality feta like traditional Greek feta for the richest flavor and creamiest texture.

→ Can I use a pasta other than orzo?

Definitely! Switch it up with rice or other small pastas like pearl couscous or mini shells.

→ How do I make homemade pesto?

Blend fresh basil, pine nuts, garlic, grated parmesan, olive oil, and a pinch of salt for a quick pesto.

→ What’s the best way to store leftovers?

Keep leftovers in an airtight container in the fridge for 2-3 days. Warm them gently before serving.