Mediterranean Tomato Orzo with Balsamic Broccolini
A bright, healthy Mediterranean-friendly pasta dish featuring tender orzo, sweet tomatoes, caramelized onions, and balsamic-roasted broccolini. Quick, wholesome, and packed with flavor.
⏱ Time
Prep: 10 minutes
Cook: 15–20 minutes
Total: 25–30 minutes
🛒 Ingredients
For the Orzo
1 cup orzo pasta
1 cup cherry tomatoes, halved
½ small red onion, finely sliced
2 garlic cloves, minced
1 tbsp olive oil
½ tsp dried oregano
½ tsp salt, ¼ tsp black pepper
2 tbsp fresh basil or parsley, chopped
For the Balsamic Broccolini
200g broccolini (or broccoli florets)
1 tbsp olive oil
1 tsp balsamic vinegar
Salt & black pepper to taste
Optional: pinch of chili flakes (omit if non-spicy)
Optional Garnish
2 tbsp crumbled feta or Parmesan
🍽 Instructions
1. Cook the Orzo
1. Cook orzo in salted boiling water according to package instructions (8–10 minutes).
2. Drain and set aside.
2. Sauté Tomato Mixture
1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add onion and cook 2–3 minutes until softened.
3. Add garlic and cook 30 seconds until fragrant.
4. Stir in cherry tomatoes, oregano, salt, and pepper. Cook 3–4 minutes until tomatoes soften.
5. Add cooked orzo and toss well to combine.
6. Remove from heat and stir in fresh basil/parsley.
3. Roast Broccolini
1. Heat 1 tbsp olive oil in a separate pan over medium-high heat.
2. Add broccolini and sauté 3–4 minutes.
3. Drizzle balsamic vinegar, season with salt and pepper, and cook 2–3 more minutes until tender-crisp.
4. Serve
Plate the tomato orzo and top with balsamic broccolini.
Sprinkle optional feta or Parmesan on top for extra flavor.
💡 Notes & Tips
Use whole wheat orzo for extra fiber.
Broccolini can also be roasted in the oven at 200°C (400°F) for 10–12 minutes.
Add olives or pine nuts for a richer Mediterranean twist.
Can be served warm or at room temperature as a summer salad.
🔢 Nutritional Estimate
Calories: ~350
Protein: 10g
Carbs: 50g
Fat: 12g
Fiber: 6g