Orzo is a major ingredient I use in my kitchen and with good reason. The rice looking pasta is so versatile that I could prepare and serve it in a different way each day for a month and not repeat myself.
Orzo holds its shape and texture when served, no matter what cooking method you might use, making it go well with a really impressive and vast array of ingredients. Orzo combined with some of my favorite fresh vegetables creates something simple yet satisfying..
The 20 Best Orzo Recipes
1. Lemon Herb Orzo Salad
This salad is made with orzo pasta and really captures the essence of summer. It has juicy cherry tomatoes and crispy cucumber, adds freshly crumbled feta cheese, and is bright with lemon juice and zest.
For herbs, we went combo style with the basil and parsley, so you get the sweet aroma of summertime, plus a salad that’s perfect as is—or ideal as a canvas for whatever else you want to throw in there.
Ingredients
1 cup orzo pasta
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
Salt and pepper to taste
Instructions
1. Prepare the orzo pasta just as the package directions say, cooking until al dente. When finished, drain the pasta and cool it under cold running water. Then, move the pasta to a large mixing bowl and add the remaining ingredients.
2. In a tiny bowl, combine the olive oil, lemon juice, and lemon zest with salt and pepper in a whisking motion to create the dressing.
3. Include the cherry tomatoes, cucumber, red onion, feta cheese, parsley, and basil with the orzo.
4. Pour the vinaigrette over the orzo salad and gently toss to combine all the ingredients evenly.
5. Flavor and adjust the seasoning with additional salt and pepper, if needed. You can serve the dish right away or chill it in the refrigerator for about 30 minutes to let the flavors combine before you serve it.
2. Parmesan Orzo Risotto
In a delightful melding of flavors, Orzo Risotto infuses pasta with the essence of cheese. The dish emerges from the pot as a winking nod at traditional risotto.
This shimmery presentation of creamy pasta relies on the liberality of chicken broth and the generous use of aromatic “trinity” of garlic, shallots, and thyme for much of its nuance.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 3 cups chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
1. In a large skillet, warm the olive oil over medium heat. Stir in the minced garlic and chopped shallot, and cook until they are both fragrant and the shallot has become translucent, roughly 2-3 minutes.
2. Combine the orzo pasta with the oil, ensuring that it is evenly coated and lightly toasted for 1-2 minutes.
3. Add the broth slowly, one cup at a time, stirring often. Let the orzo absorb most of the liquid before you add more broth, and it should absorb quite a bit. This will take about 15-20 minutes and should feel somewhat risotto-like in terms of your participation in the cooking. You’re not just standing there, letting the heat do its thing; you’re moving and coaxing the orzo to get it to the al dente stage.
4. When you have cooked the orzo to be creamy and delicious, you give it a stir and incorporate some butter and Parmesan cheese until it is melted and everything is the same flavor.
5. Salt and pepper to your liking. Serve at once, garnished with freshly chopped parsley if you like.
3. Mediterranean Orzo with Feta
Mediterranean Orzo with Feta is a refreshing blend of textures and flavors. It stars orzo pasta, colorful cherry tomatoes, and cut-up Kalamata olives.
With crumbled feta, a lemony pop, and a sprinkle of fresh parsley, this dish is absolutely my number one Mediterranean delight.
Ingredients
1 cup orzo pasta
2 tablespoons olive oil
1 small red onion, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1 cup cucumber, diced
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
Salt and pepper to taste
Instructions
1. Prepare the orzo pasta per the package directions in a large pot of salted, boiling water. Cook until al dente, then drain and reserve.
2. In a big frying pan, warm the olive oil over medium warmth. Toss in the diced red onion and let it cook until it turns soft and nearly translucent, which should take about 3 to 4 minutes.
3. Add the minced garlic and sauté for another minute until it’s fragrant.
4. Combine the cherry tomatoes and Kalamata olives, and cook for a further 2-3 minutes until the tomatoes start to soften.
5. In a large bowl, mix together the sautéed veggies and cooked orzo. Stir in the diced cucumber, crumbled feta, and parsley to combine.
6. Lemon juice should be drizzled over the salad, and it should be seasoned with salt and pepper to taste. After these steps, all that is left is to gently toss the salad and serve it immediately.
4. Creamy Spinach Orzo
Rich and satisfying, creamy spinach orzo uses orzo pasta and heavy cream, and savory Parmesan cheese. Baby spinach is fresh, and I appreciate the touch of green it brings to creamy dishes.
Lemon zest makes everything better. It’s almost a weeknight routine in our house to whip up something with orzo.
It’s a simple yet satisfying meal .
Ingredients
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
2 cups fresh baby spinach
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
1 cup chicken or vegetable broth
Zest of 1 lemon
Instructions
1. Prepare the orzo in a pot of salted boiling water following the directions given on the package. Drain and set aside.
2. In a big frying pan, warm the olive oil on a medium burner. Toss in the minced garlic and cook it until you can really smell it, which will take about 1 minute.
3. Place the fresh spinach in the skillet and sauté until it is wilted and down to size, about 2-3 minutes.
4. Add the heavy cream and broth to the pan and bring to a gentle simmer. Stir in the grated Parmesan until the sauce is smooth and creamy.
5. Add the orzo, which you have already cooked, to the skillet and mix well to combine. Season with salt, dash of pepper, and lemon zest and stir until everything is well mixed and heated through. Serve right away.
5. Italian Sausage Orzo Skillet
This one-pan orzo skillet is such a simple, delicious dish. You have your orzo, your Italian sausage, and diced tomatoes.
You are going to mix and cook them together for a few minutes (not more than 10), and then stir in some fresh baby spinach, a good handful of it, grated Parmesan cheese, and aromatic Italian seasonings. Orzo is one of those overlooked pasta shapes.
Ingredients
1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup orzo pasta
2 cups chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 cups fresh baby spinach
1/2 cup grated Parmesan cheese
Fresh basil for garnish (optional)
Instructions
1. In a large skillet, over medium heat, warm the olive oil. Add the Italian sausage. And, until browned, cook it, breaking it up with a spoon, into a less-than-predictable mixture of lumps and bits, that has slight variations of doneness throughout the sausage.
2. After browning the sausage, introduce the onion, garlic, and red bell pepper, all diced, into the skillet with the sausage. Sauté the mixture until the vegetables are softened, which should take about 5 minutes.
3. Add in the orzo pasta and toast it very lightly for about 1-2 minutes. Then, add the chicken broth, diced tomatoes, Italian seasoning, salt, and pepper.
4. Simmer the mixture and cook, leaving it uncovered, and stirring now and then, until the orzo has become tender and practically all the liquid has vanished, 10 to 12 minutes.
5. Baby spinach freshly added to the skillet should be stirred until it wilts. The skillet should then be removed from the heat, and the grated Parmesan cheese should be stirred in until melted.
6. If you like, you can add a fresh basil garnish. Then, serve it hot.
6. Lemon Garlic Shrimp Orzo
Lemon garlic shrimp orzo is a dish that brings together shrimp, a trusty and well-loved protein, and one of my go-to flavor combinations: lemon and garlic. Whole shrimp swimming in zesty sauce (and brothy orzo) is the kind of thing I want to eat.
I love how the little pasta seems like it could have been made for this dish, soaking up all the bright flavors. Serving it with a hit of red pepper flakes and a shower of Parmesan is a real next-level moment.
Ingredients
1 cup orzo pasta
1 tablespoon olive oil
1 pound shrimp, peeled and deveined
3 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
2 tablespoons butter
1/4 cup grated Parmesan cheese
2 cups chicken or vegetable broth#
Instructions
1. In a big frying pan, warm the olive oil over a medium-high flame. Toss in the shrimp and sprinkle them with salt, pepper, and red pepper flakes. Let them sizzle until they turn pink and opaque, about 2-3 minutes on each side. Take them out of the pan and set them aside.
2. In the same skillet, lower the heat to medium and toss in the butter. When the butter is melted, add the minced garlic and sauté until it’s released its fragrance, which should take around 30 seconds.
3. The cooked orzo goes into the skillet, along with the lemon zest and lemon juice. Combine, then heat through.
4. Return the shrimp to the skillet and combine. Cook for a minute, then serve with fresh parsley and Parmesan cheese.
7. Orzo Primavera
Dishes made with orzo can be made with all kinds of vegetables, but I definitely prefer the vibrant, fresh ones, which is why I love this combination of red and yellow bell peppers, zucchini, and fresh spinach. There’s just a touch of Parmesan in there, too, and a hint of lemon, which makes this a surprisingly delightful meal, or it might serve as something of a side dish, I guess.
Ingredients
1 cup orzo pasta
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon fresh basil, chopped
1 tablespoon fresh lemon juice
Instructions
1. Prepare the orzo by following the package instructions until it reaches an al dente texture. Drain the pasta and put it to the side for later.
2. In a big frying pan, warm olive oil over a medium flame. Toss in the onion and garlic, and stir until the onion is clear.
3. In the skillet, combine the red and yellow bell peppers and zucchini, cooking until they reach tender crispness, approximately 5-7 minutes.
4. Incorporate the cherry tomatoes and spinach, cooking until the spinach has collapsed.
5. Combine the orzo with the other ingredients in the skillet. Add salt, pepper, and any other seasonings you wish. Toss everything together so the orzo integrates nicely with the other ingredients.
6. Take it off the heat, and mix in the Parmesan, fresh basil, and lemon juice. Serve it warm.
8. Greek Orzo with Tomatoes
Making Greek Orzo with Tomatoes is a pleasure. It is such a simple and vivid dish.
The base of orzo pasta is mixed with olive oil, onions, and garlic, and then it is tossed with juicy tomatoes. The whole thing is seasoned with oregano and topped with feta cheese, parsley, and a squeeze of lemon.
The dish is wonderful with or without a meat component. It is deliciously Mediterranean.
Ingredients
1 cup orzo pasta
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
Juice of half a lemon
Instructions
1. Prepare the orzo pasta in line with the directions on the package, taking care to achieve the desired al dente texture. Drain well and set aside.
2. In a large frying pan, heat the olive oil over medium heat. Add the onions and sauté until they are tender and translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
3. Drain the diced tomatoes and add them to the skillet along with the oregano. Season with salt and pepper, and let them get acquainted for about 5 minutes, stirring them together from time to time.
4. Combine the already cooked orzo with the tomato mixture, ensuring an even distribution with the use of a spatula or wooden spoon. Allow the orzo and tomato mixture to continue heating on a low flame for an additional 2-3 minutes, or until the combined dish is warmed through.
5. Take the pan off the heat. Crumbled feta cheese and chopped parsley can be gently folded into this dish. Drizzle some lemon juice over the whole thing, and you’re ready to serve.
9. Pesto Orzo with Roasted Vegetables
This dish is a wonderful mixture of orzo pasta and vegetables. They are roasted.
The vegetables are vibrant bell peppers, zucchini, and cherry tomatoes, all of which are combined with basil pesto. I love the way this dish has the flavor of Parmesan cheese, which brings everything together in a really rich and delicious way, especially when served with a few basil leaves as a garnish.
Ingredients
1 cup orzo pasta
2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup basil pesto
1/4 cup grated Parmesan cheese
Fresh basil leaves, for garnish (optional)
Instructions
1. Set your oven to 400°F (200°C). Combine the assorted vegetables with olive oil, salt, and pepper. Layer them on a baking sheet in a single, even layer. Put the sheet in the oven and roast the vegetables for 20-25 minutes, removing it and stirring the vegetables halfway through for even cooking.
2. Bring a pot of salted water to a boil while the vegetables are roasting. Cook the orzo in the boiling water according to package instructions until it is just tender, or al dente. Drain the orzo and set it aside.
3. In a big bowl, mix the orzo with the pesto until the pasta has a nice coating of sauce.
4. Combine the orzo with the roasted vegetables and give everything a good toss. If you think it needs it, adjust the seasoning with salt and pepper.
5. Before serving, shower with fresh grated Parmesan cheese and fresh basil leaves. Serve warm or at room temperature.
10. Chicken Orzo Soup
How could any broth-based dish not be comforting when it is teeming with flavor from mellowed-out onions, sweet carrots, and the near-vanishing minced shallots, not to mention the modest amount of orzo that somehow makes the soup even more slurpable?Â
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 lb. boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
- 2 cups fresh spinach leaves
- Chopped fresh parsley for garnish (optional)
Instructions
1. In a large pot, warm olive oil over medium heat. Add onion, carrot, and celery; sauté until the onions are clear, which takes about 4-5 minutes. Add the diced garlic and cook for another minute.
2. Add the chicken broth and the chicken breasts to the pot. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes—longer if you like—until the chicken is cooked through.
3. Take the chicken from the pot and set it aside to cool a little. At the same time, introduce the orzo, thyme, and oregano. Keep it all going on a low boil for about 8-10 minutes, until the orzo reaches that perfect tender state.
4. Shred the cooled chicken with two forks while the orzo cooks. Add the chicken back into the pot and season the soup with salt, pepper, and lemon juice.
5. Add the spinach leaves and cook for 2-3 additional minutes until the spinach wilts. Serve hot, garnishing with freshly chopped parsley if you like.
11. Orzo Stuffed Peppers
Orzo Stuffed Peppers make for a colorful, filling meal. Orzo pairs beautifully with vivid bell peppers, zucchini, and mozzarella.
Their contrasting textures create a delightful harmony of flavors and a dish that looks stunning served straight from the oven. Halved cherry tomatoes dot the top of the stuffed peppers and ensure that every bite bursts with flavor.
The addition of fresh basil makes these peppers even more delightful. They’re fancy enough for dinner guests yet simple enough to whip up when you’re running short on time.
Ingredients
1 cup orzo pasta
4 large bell peppers, assorted colors
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped
1 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Instructions
1. Set the oven to 375°F (190°C). Slice off the tops of the bell peppers and take out the seeds and insides. Set the peppers in the dish with the sliced tops facing up.
2. Prepare the orzo pasta by cooking it in boiling water for a short time, as the package dictates, until it is al dente. Use a colander to drain the little pasta bits and set them aside.
3. In a large skillet, heat olive oil over medium heat; add onion and garlic, and sauté until softened. Add zucchini and cherry tomatoes, cooking for about 5 minutes.
4. In a bowl, harmoniously blend together the elements of the divine: orzo, cooked to perfection; vegetables, sautéed just right; and the trifecta of flavors—oregano, salt, and pepper. Stir in some fresh basil (or not), and a generous amount of mozzarella. Mix well, sonically and robotically, until the bowl contents are a cohesive mass.
5. Fill the peppers with orzo mixture. Top with a sprinkling of Parmesan. Cover the dish with foil and bake 25-30 minutes, until the peppers are nice and tender.
6. Take off the foil and put back in the oven for 5 to 10 minutes to brown the top lightly. Enjoy warm.
12. Orzo with Sundried Tomatoes
In my kitchen, a not-so-complex dish renders itself spectacularly: tender orzo pasta, aromatic garlic, and sun-dried tomatoes that pop. The melting Parmesan and the not-so-subtle kick from red pepper flakes take it over the top.
Ingredients
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1/4 teaspoon red pepper flakes
2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh basil leaves, for garnish
Instructions
1. Prepare the orzo in a large pot of boiling salted water. Cook according to package directions until al dente. Drain well, and set aside.
2. In a wide frying pan, warm the olive oil over medium heat. Introduce the minced garlic and sauté it for roughly 1 minute until it gives off an inviting aroma.
3. Add the chopped sun-dried tomatoes and red pepper flakes, and cook for another minute.
4. Add the chicken or vegetable broth, and heat until simmering. Stir in the cooked orzo, and mix well.
5. Decrease the heat to low and blend in the Parmesan cheese until it is completely melted and the mixture is smooth and creamy. Taste, and season with salt and pepper as you like.
6. Hot is the way to serve this dish, with the fresh basil leaves as the final touch.
13. Mushroom and Parmesan Orzo
I adore how Orzo with Mushrooms and Parmesan combines earthiness with the richness of Parmesan cheese, creating a dish that’s downright delightful. The cooked orzo, the sautéed garlic and onions—it all melds together with a touch of white wine—and I hint that it’s a comforting experience and stop just short of saying it’s my ‘go-to’ almost-1-1-thing-for-ANY-kind-of culinary moment.
Ingredients
1 cup orzo pasta
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces (about 225 grams) mushrooms, sliced
1/4 cup dry white wine (optional)
2 cups chicken or vegetable broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Instructions
1. Prepare a pot of salted water, at a full boil, and then use it to cook the orzo until it reaches the perfect al dente consistency. When it is done, drain the orzo and set it aside.
2. In a big frying pan, warm olive oil over a medium flame. Toss in the onion and the garlic, and cook until the onion is clear and tender, about 3 minutes.
3. Include the mushrooms in the frying pan and sauté them until they are nicely browned and tender, which should take about 5-7 minutes.
4. If you’re using white wine, pour it in now, and cook for another 2 minutes to let the alcohol cook off.
5. Stir in the orzo and broth into the skillet. Leave and let it be a first-step simmer for about 5 minutes. You will want the liquid to be absorbed mostly, and not bubbling over. If things are moving too fast, lower the heat.
6. Incorporate the Parmesan cheese and salt and pepper to taste. You may wish to garnish with some parsley, though that’s optional.Â
14. Southwest Orzo Salad
This Southwest Orzo Salad is an absolutely delightful mix of flavors and textures. It combines orzo pasta with black beans and corn plus a zest lime and chili dressing.
It’s even better with cherry tomatoes and red bell pepper on top. And avocado?
Well, I may be a little biased here, but I think throwing an avocado half on anything gives it some serious wow factor.
Ingredients
- 1 cup orzo pasta
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup lime juice (about 2-3 limes)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
1. According to the package instructions, prepare the orzo. After it has been cooked to perfection, drain the orzo and give it an immediate cold shower.
2. In a big mixing bowl, stir together the orzo, black beans, corn, red bell pepper, cherry tomatoes, and red onion.
3. In a tiny bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper to create the vinaigrette.
4. Drizzle the dressing over the orzo mixture and toss well to coat everything evenly.
5. Add the diced avocado and chopped cilantro to the salad and mix gently.
6. Refrigerate for about an hour to allow the flavors to meld. This is best served very cold. Enjoy!
15. Orzo with Asparagus and Lemon
I take pleasure in making easy yet delightful meals such as orzo with lemon and asparagus. This dish partners delicate orzo pasta with bright, fresh asparagus that’s been simply sautéed in a light garlic and olive oil sauce.
The flesh of the lemon adds a nice bright pop, while the peel offers a more subtle, fragrant lift. And what would we do without the sprinkle of Parmesan?
Ingredients
1 cup orzo
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
1. In a large pot, bring salted water to a boil. Add the orzo, and cook it in a vigorous boil. Follow the timing given in the package instructions for cooking to an al dente stage. When you have 3 minutes left in that timing, add the asparagus. Drain the pasta and asparagus together and set aside.
2. In a big skillet over medium heat, warm the olive oil. Introduce the minced garlic and let it sauté for 1-2 minutes, or until it’s smelling good and doing its garlic thing.
3. Combine the orzo and asparagus in the skillet. Stir in the lemon zest, the lemon juice, the salt, and the pepper. Heat for another 2-3 minutes until everything is hot.
4. Take the skillet off the heat and mix in the grated Parmesan. Check the seasoning and adjust if you need to.
5. If you want, you can garnish it with fresh parsley, but either way, serving it warm is key to your dining pleasure.
16. Caprese Orzo Salad
Caprese Orzo Salad is one of my favorite go-to meals. It’s a beautiful blend of orzo pasta, cherry tomatoes, and delightful mozzarella balls.
This dish is refreshing because of the fresh basil and the simple dressing of olive oil and balsamic vinegar. It works beautifully as a quick lunch on its own or a sidelight alongside almost any main dish.
Ingredients
1 cup orzo pasta
1 cup cherry tomatoes, halved
1 cup mozzarella balls (bocconcini or ciliegine), halved
1/4 cup fresh basil leaves, torn
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the orzo pasta per the package guidelines until it is al dente. Drain it and wash it with cold water to halt the cooking process. Place in a large bowl.
2. Include the cherry tomatoes, halved and ready for action, the mozzarella balls, and the basil leaves, torn in such a manner as to appear more rustic than if cut with a knife. These ingredients join the orzo pasta in a large bowl.
3. In a diminutive bowl, whip together the olive oil, balsamic vinegar, salt, and black pepper.
4. Pour the orzo salad dressing over the orzo salad and toss gently to combine.
5. If necessary, adjust the seasoning with more salt and pepper. Either serve right away or let the dish sit in the fridge for an hour. In this way, the flavors can meld before you serve it.
17. Orzo with Zucchini and Basil
This simple but delightful dish with orzo pasta, zucchini, and basil is one of my favorites. The tender orzo mixed with sautéed zucchini, garlic, and fresh basil tastes wonderful.
And then you add in cherry tomatoes and Parmesan, and I mean, come on, how could you not love that?Â
Ingredients
1 cup of orzo pasta
2 tablespoons of olive oil
1 medium zucchini, chopped
2 cloves of garlic, minced
1 cup of cherry tomatoes, halved
1/4 cup of fresh basil leaves, chopped
1/4 cup of grated Parmesan cheese
Salt and pepper to taste
Optional: a pinch of red pepper flakes
Instructions
1. Prepare the orzo according to the package instructions until it is al dente. Drain the pasta and set it aside.
2. In a big pan, warm the olive oil over medium heat. Toss in the zucchini and sauté for approximately 5 minutes or thereabouts until yielding to the bite.
3. Include the minced garlic in the skillet and sauté for another minute until it becomes aromatic.
4. Add the cherry tomatoes and cook them until they soften, which will take about 2-3 minutes.
5. The cooked orzo should be added to the skillet. Also add the chopped basil, grated Parmesan cheese, salt, and pepper. Mix thoroughly to ensure everything is well combined.
6. This dish can be served right away and comes with an optional sprinkle of red pepper flakes that you may choose to use. If you want to add heat, use fresh red pepper slices. Enjoy!
18. Orzo with Roasted Red Pepper Sauce
The flavors of Orzo with Roasted Red Pepper Sauce come together so well. I adore how roasted red bell peppers, when blended with garlic and olive oil, become a rich and creamy sauce.
The saucy mix envelops the orzo pasta, which is an excellent texture vehicle for this dish since it so thoroughly absorbs the sauce. And then there’s the finishing touch: a grating of Parmesan cheese that brings an elevated richness to this simple dish, which can comfortably claim the title “elegant.”
Ingredients
- 1 cup orzo pasta
- 2 large red bell peppers
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
1. Your oven should be set to 450°F (230°C). A baking sheet should hold a red bell pepper or two, and they should be placed in the oven to roast. After about 20-25 minutes of roasting, while turning the peppers occasionally, the skin should be charred and ready for the next step.
2. Take the peppers from the oven and put them in a bowl. Cover the bowl with plastic wrap, and let the peppers steam for about 10 minutes. When the peppers have cooled enough to handle, take off the skins, and chop the pepper into pieces.
3. Blend together the roasted peppers, olive oil, garlic, and vegetable broth in a blender. Blend until smooth and creamy.
4. Prepare the orzo pasta as directed on the packaging. Drain and set aside.
5. In a generous skillet over medium heat, pour in the roasted red pepper sauce along with the heavy cream. Stir them together until well combined and heated through.Â
6. Plate the Orzo and pour the sauce over the top
6. Add salt and pepper to taste. Serve the orzo warm, garnished with plenty of fresh basil.
19. Orzo with Pesto and Chicken
The mix of juicy chicken and tender orzo pasta that’s been cooked to perfection is hard to beat. But if you want to take this very basic combination to the next level, here’s how.
Sauté the chicken with cherry tomatoes until both are juicy and burnt in just the right way. Then, stir a bunch of vibrant basil pesto into the pasta pot.
Top with piquant Parmesan cheese, and this meal achieves levels of both deliciousness and simplicity that are hard to surpass.
Ingredients
1 cup orzo pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/4 cup pesto sauce
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts, toasted
Fresh basil leaves for garnish (optional)
Instructions
1. Prepare the orzo as per the packet’s directives until it attains the state of al dente. Drain it and leave it to rest for a while.
2. In a big frying pan, heat the olive oil over medium-high heat. Salt and pepper the chicken parts and put them in the pan. Fry them for 6-7 minutes, or until they are cooked all the way through and nice and brown.
3. Put the cherry tomatoes in the skillet and cook them for 2-3 minutes, until they start to become soft.
4. Lower the heat to low, then add the orzo along with the pesto sauce to the skillet. Stir well to get the ingredients well combined.
5. Remove from heat; stir in the finely grated Parmesan cheese and toasted pine nuts. If you like, garnish with fresh basil leaves, and serve.
20. One-Pot Lemon Chicken Orzo
Often in my kitchen, I find myself preparing this vibrant and easy one-pot dish, which pairs tender pieces of chicken with orzo pasta. Like the rest of this recipe, the sauce comes together quickly, thanks to the equal measures of lemon zest (and juice) and the secret ingredient that makes the dish pop (in both taste and appearance): fresh oregano.
Oregano is an herb native to the Mediterranean region and is best known for its starring role in Italian and Greek cuisine. Given the boatloads of flavor that this dish has going on—and how quickly it comes together—I say it makes a pretty ideal weeknight dinner.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
Salt and pepper, to taste
1 small onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 cup orzo pasta
2 cups chicken broth
Zest and juice of 1 lemon
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
1. In a large, deep skillet or pot, warm olive oil over medium-high heat. Sprinkle the chicken with salt and pepper, then add it to the skillet. Sauté the chicken until it is brown and good on all sides, about 5 to 6 minutes. Remove the chicken from the skillet and set it aside.
2. Add the chopped onion and garlic to the skillet. Sauté them until the onion is translucent, around 2-3 minutes.
3. Combine the dried oregano and orzo pasta with the onion and garlic mixture, ensuring the pasta is well coated. Allow the mixture to cook together for approximately 1 minute.
4. Add the chicken broth, lemon zest, and lemon juice. Increase to a boil, then decrease to a simmer. Place the chicken back into the skillet, then cover to continue cooking. Allow everything to simmer for 10-12 minutes, or until the orzo becomes tender and the chicken no longer shows any signs of pink.
5. Blend in the Parmesan and fresh parsley. Add more salt and pepper as needed to reach your desired flavor level. Plate and serve hot. Add extra parsley as a garnish if you wish.
