Mediterranean Meals

Creamy Orzo with Garlic, Parmesan, and Blistered Tomatoes

4 servings


5 minutes

active time

25 minutes

total time


5 cups cherry tomatoes (about 1.5 pounds)

2 tablespoons extra virgin olive oil

4 garlic cloves, (minced)

Kosher salt

Ground black pepper

2 cups dry orzo

Water or broth (3-4 cups)

1 cup Greek yogurt

1/4 cup to 1/2 cup grated parmesan or pecorino Romano, (or more to your liking)

1 cup chopped fresh parsley


Blister the cherry tomatoes. In a medium saucepan, heat the olive oil over medium-high heat until shimmering. Add the tomatoes (whole) and garlic and season with a big pinch of kosher salt and black pepper. Stir to combine, then cover the pan until the tomatoes are softened, about 5 to 8 minutes.

Stew the tomatoes. Use a wooden spoon to mash the softened tomatoes. Let them cook, uncovered, until they have softened and let out a lot of juice, about 3 to 5 minutes.

Cook the orzo. Add the orzo and cover with water or broth by about 1 inch. Add a big pinch of salt and pepper and stir to combine. Let the pasta and tomatoes cook over medium heat (uncovered), stirring occasionally to prevent it from scorching at the bottom.

Temper the yogurt. Before the orzo has absorbed the liquid, spoon some of the warm tomato-ey broth into a large measuring cup. Add the yogurt and whisk to combine, bringing the yogurt to room temperature.

Combine. When the pasta is tender and has absorbed most of the juice, about 10 minutes, turn the heat off. Add the warmed yogurt and stir to combine.

Finish and serve. Stir in the cheese and fresh parsley. Taste and adjust the seasoning to your liking and serve.


Serving Size



369 kcal

Total Fat

10 g

Saturated Fat

2.2 g

Unsaturated Fat

7 g

Trans Fat

0.003 g


6.8 mg


151 mg

Total Carbohydrate

53.4 g

Dietary Fiber

3.7 g

Total Sugars

8 g


17.1 g

4 servings


5 minutes

active time

25 minutes

total time
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