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.
SERVES 4 PREP TIME:5 minutes COOKING TIME:15 minutes
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.
RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.