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A bowl of goat cheese and tomato orzo.
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4.75 from 12 votes

Tomato and Goat Cheese Orzo

Tomatoes, goat cheese, fresh herbs, and orzo pasta! A super simple, super flavorful weeknight dinner that's easy to put together! 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: goat cheese orzo, tomato goat cheese orzo
Servings: 2 people


  • 1 cup dry orzo
  • 4 oz. creamy goat cheese (chevre)
  • 2 Tbsp. olive oil
  • 1 cup Campari or Cherry tomatoes
  • 1 small shallot thinly sliced
  • 2 cloves garlic minced
  • 1/3 cup heavy cream
  • 2 Tbsp. chopped fresh basil
  • 2 tsp. chopped fresh Oregano
  • 1/4 cup grated Parmesan Reggiano
  • salt + pepper to taste
  • 2 lemon wedges


  • Boil the orzo in salted water until al dente, based on box directions.  (About 7-8 minutes.)  Drain the orzo, reserving one cup of pasta water. Mix cooked orzo with creamy goat cheese and set aside.
  • If using Campari tomatoes, cut them into quarters. If using cherry tomatoes, cut them in half. Heat olive oil in a large saute pan over medium-high heat.  Add tomatoes and a pinch of salt.  Cook for about 5 minutes until tomatoes start to blister.
  • Turn the heat down to medium. Stir in sliced shallots, and cook for 2-3 minutes until softened. Stir in garlic, and cook 1 minute.
  • Stir in heavy cream, half of the chopped herbs, and a pinch of pepper. Cook until the cream thickens slightly, about 2-3 minutes.
  • Spoon the goat cheese orzo directly into the pan, and add 1/4 cup of pasta water. Stir to mix it in completely with the tomato sauce, continually adding a splash of pasta water until it is as creamy as you like it. (I usually use about 1/2 cup of pasta water.)
  • Turn off the heat from under the pan, and stir in the parmesan, remaining chopped herb, and the juice from the lemon wedges. Season with salt and pepper to taste.