I firmly believe that orzo is the unsung hero of the pasta world. Orzo is incredibly versatile and can carry a ton of different flavors dependent upon the way it's incorporated into a recipe. This recipe for a Mediterranean version is the best of both worlds when it comes to making a pasta dish: it's easy to prep, packs a lot of flavor, and can be enjoyed cold or warm! Although the idea of creating a mediterranean orzo pasta isn't a new idea, my version will keep you coming back to this recipe each and every time.

What makes this pasta dish Mediterranean?

Typical Med-stye or Med-inspired recipes include an olive oil, pasta, cheese, and fresh veggies. It can also incorporate meats such as chicken or seafood. What I absolutely love about Mediterranean foods is the fresh and flavorful combination of ingredients that tie together the perfect bite every time you dive into the dish.

Which types of vegetables are considered Mediterranean?

There's no real rule for using particular vegetables in a Mediterranean-inspired dish, but if you're wondering where to start, here's my favorite veggies for this orzo pasta:

• Spinach
• Corn
• Peas
• Asparagus
• String beans
• Zucchini
• Tomatoes

These particular vegetables bring a lot of flavor, are very versatile, and can compliment one another in this dish. Any recipe that incorporates vegetables in this way is a win in my book.

Is orzo the only pasta that this works with?

Not at ALL! If you have other pasta shapes that you feel you'd like to make this Mediterranean-inspired recipe with, go for it! Other shapes this dish would be great with are:

• Rotini
• Fusilli
• Bucatini
• Linguini
• Mezze Rigatoni
• Small Shells

How do you prepare this Med-inspired orzo pasta?

You'll start by boiling a large pot of water and cook the orzo until desired tenderness. Strain, pour back into the pot, and set aside. Meanwhile, sauté the baby spinach is the tablespoon of butter. Once the spinach has wilted, add in the frozen corn, peas, zucchini and tomatoes. Sprinkle the garlic powder and toss to combine. Let sit for a few minutes on a low flame, approximately 5-6 minutes or until zucchini is tender and soft. Once the vegetables have become soft and tender, add the vegetables to the orzo. Drizzle the olive oil, oregano, and salt and pepper into the pot. Stir to combine. Plate and add fresh feta crumbles and serve.

What are some additional add-ins you recommend?

Throwing in freshly grilled shrimp, baked salmon, or a simple grilled chicken would be great with this dish! Other add-ins could be greek-inspired meatballs, maybe adding in a little heavy cream and butter to thicken it up, or keep it vegan and omit the butter for the veggies and the feta. Throw it altogether in a tortilla and you've got a Med-inspired wrap!

Still hungry?

Try out these other fabulous pasta dishes as well!

• Veggie Pasta Bake
• One-pot garlic parmesan pasta
• Cheesy pesto tortellini bake