Cherry Tomato Orzo
This quick and easy cherry tomato orzo is made in 1 pot in about 20 minutes. It uses fresh cherry tomatoes sautéed in olive oil and garlic, plus white beans for plant-based protein, spinach, and fresh basil.
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Why make this recipe
This cherry tomato orzo is the perfect summertime meal when tomatoes are in season and full of flavor, and you want something that gets you in and out of the kitchen quickly. It’s made in 1 pot on the stovetop. You don’t need the oven, so it doesn’t heat up the house or take long to clean up.
This recipe combines my tomato basil butter bean recipe with my vegan orzo recipes into a quick and easy 1-pot meal that is perfect for busy weeknights. The orzo cooks in a garlicky tomato sauce, creating a delicious, creamy texture.
Ingredients and substitutions
- Olive Oil – or any other neutral-flavored oil.
- Garlic – Fresh chopped or minced garlic cloves work best. You can use garlic powder if you don’t have fresh.
- Cherry Tomatoes – You can also use larger tomatoes diced into bite-sized pieces. Grape tomatoes or any other small tomatoes will work well.
- Salt – for flavor. You can also add some red pepper flakes at this time for a little extra spice.
- Orzo – This is small rice-shaped pasta.
- Water – or low-sodium vegetable broth.
- White Beans – optional but recommended to add protein and a nice texture to the dish. You can use navy beans, cannellini beans, or chickpeas.
- Spinach – (optional) Add at the end of cooking so it simply wilts.
- Optional Garnish – Fresh basil, toasted pine nuts, vegan Parmesan cheese, or vegan pesto. I also love to add black olives or Kalamata olives to this dish.
Helpful tools
- A large skillet or pan big enough to hold at least 8 cups of liquid.
How to make cherry tomato orzo
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Over low heat, warm the minced garlic in 1/4 cup of olive oil while you wash and slice the cherry tomatoes in half.
Step 2 – After the garlic has warmed in the olive oil for about 5 minutes, add the halved cherry tomatoes and 1 teaspoon of salt. Turn up the heat to medium-low and stir frequently for about 5 more minutes.
Step 3 – Add 1 1/4 cups of dry orzo to the cherry tomatoes and stir well until the orzo is coated in the oil and tomato juices.
Step 4 – Add 2 cups of water and stir well. Simmer over medium heat, stirring frequently.
Step 5 – After 5 minutes of cooking, add a can of drained, rinsed white beans and another 1/2 cup of water, and stir well.
Step 6 – Simmer for 5 more minutes, until the orzo is tender; then add the baby spinach, stir well, and cover until the spinach wilts.
Step 7 – Garnish with fresh chopped basil or pesto. It is also delicious topped with vegan parm and toasted pine nuts.
Pro Tips
- Use fresh ripe tomatoes if possible. If your cherry tomatoes aren’t in season, add a teaspoon of sugar with the salt to bring out the flavor.
- You may want to add a few more tablespoons of water to the orzo toward the end of cooking if it looks dry, to make it creamier. The exact amount of water needed will vary depending on how juicy your tomatoes are.
- You can add or take away any veggies or garnish to this dish. I like to add some black olives or kalamata olives. It’s also delicious with some toasted pine nuts and/or vegan parm.
Storage and reheating
Refrigerate: This cherry tomato orzo will keep well in the fridge for 3-5 days in an airtight container.
Freeze: Leftover orzo freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the leftover tomato orzo in the microwave for about 2-3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
More easy 1-pot recipes
- Easy 1-Pot Vegan Mac and Cheese
- Vegan Creamy Cajun Chicken Pasta
- 1-Pot Garlic Noodles
- Skillet Mexican Quinoa
- Vegan Hamburger Helper
- Vegan Orzo Soup
Cherry tomato orzo recipe
Cherry Tomato Orzo
Ingredients
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 3 cups cherry tomatoes, cut in half
- 1 teaspoon salt
- 1 1/4 cups orzo, (about 8 oz)
- 2 1/2 cups water
- 3 cups baby spinach
- 1/4 cup fresh basil, or 2 tablespoons vegan pesto
Instructions
- Over low heat, warm the minced garlic in 1/4 cup olive oil while you wash and halve the cherry tomatoes.
- After the garlic has warmed in the olive oil for about 5 minutes, add the halved cherry tomatoes and 1 teaspoon of salt. Turn up the heat to medium-low and stir frequently for about 5 more minutes until the cherry tomatoes release some juice.
- Add 1 1/4 cups of dry orzo to the cherry tomatoes and stir well until the orzo is coated in the oil and tomato juices.
- Add 2 cups of water and stir well. Simmer over medium heat, stirring frequently.
- After 5 minutes of cooking, add a can of drained and rinsed white beans and another 1/2 cup of water and stir well.
- Simmer for 5 more minutes, until the orzo is tender; then add the baby spinach, stir well, and cover until the spinach wilts.
- Garnish with fresh chopped basil or pesto. It is also delicious topped with vegan parm and toasted pine nuts.
Notes
- Use fresh ripe tomatoes if possible. If your cherry tomatoes aren’t in season, add a teaspoon of sugar with the salt to bring out the flavor.
- You may want to add a few more tablespoons of water to the orzo towards the end of cooking if it appears dry. The exact amount of water needed will vary depending on how juicy your tomatoes are.
- You can add or take away any veggies or garnish to this dish. I like to add about a cup of black olives or kalamata olives. It’s also delicious with some toasted pine nuts and/or vegan parm.
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