Orzo with Cherry Tomatoes, Olives, and Pine Nuts


Loi Pasta Kritharaki Orzo with Cherry Tomatoes, Olives, and Pine Nuts

Serves 4-6


  • 1 package of Loi Pasta Kritharaki Orzo
  • 8-10 cherry tomatoes, halved
  • 10-12 Kalamata olives, pitted, halved
  • 1 clove of garlic, thinly sliced
  • ¼ cup of pine nuts
  • ¼ cup of Greek olive oil
  • 2 oz. Graviera cheese, diced
  • 8-10 fresh basil leaves
  • Salt and pepper, to taste


  1. Boil Loi Pasta Kritharaki Orzo in salted boiling water with two tablespoons of olive oil for 7-9 minutes, until it has reached the desired texture.  Drain and toss with 2 tablespoons of olive oil.
  2. While the pasta is boiling, toast the pine nuts:  heat a skillet over high heat until the pan is very hot. Turn the flame to low and add the nuts. Constantly stir and re-distribute until you can smell the nuts’ aroma. Remove them from the pan; be careful not to overcook, or they will become bitter.
  3. To serve, add the hot Loi Pasta Kritharaki Orzo to a bowl, add the remaining ingredients, toss to mix well.  Taste, season with salt and pepper accordingly.  Serve and enjoy!
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