18 Delicious Orzo Recipes for Every Occasion

Are you ready to transform your meals with the versatility of orzo? Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, our roundup of 18 delicious orzo recipes has something for every occasion. Dive in and discover how this tiny pasta can make a big impact on your cooking!

Lemon Garlic Shrimp Orzo

Absolutely nothing beats the simplicity and flavor of a one-pan dish, especially when it’s as vibrant and satisfying as this. You’ll love how the tangy lemon and aromatic garlic come together with succulent shrimp and tender orzo for a meal that feels both indulgent and light.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup orzo pasta
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 cups chicken stock, low-sodium
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp red pepper flakes
• Salt, to season

Instructions

1. In a large skillet, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and red pepper flakes, sautéing until fragrant, 30 seconds.
3. Season shrimp with salt and add to the skillet, cooking until pink and opaque, 2 minutes per side. Remove and set aside.
4. In the same skillet, toast orzo until golden, stirring frequently, 3 minutes.
5. Pour in chicken stock, lemon zest, and juice, bringing to a simmer. Cover and cook until orzo is al dente, 10 minutes.
6. Return shrimp to the skillet, stirring gently to combine and heat through, 1 minute.
7. Garnish with fresh parsley before serving.

So there you have it—a dish that’s creamy yet bright, with a perfect bite from the orzo and a kick from the pepper flakes. Try serving it with a crisp white wine or a simple arugula salad to round out the meal.

Creamy Mushroom Orzo

Venture into the cozy comfort of this creamy mushroom orzo, a dish that’s as satisfying to make as it is to eat. You’ll love how the earthy mushrooms and rich orzo come together in a velvety sauce that feels like a hug in a bowl.

Ingredients

• 1 cup orzo pasta
• 2 tbsp clarified butter
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups chicken stock

Instructions

1. In a medium saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the thinly sliced cremini mushrooms and sauté for 5 minutes, or until they’re golden brown and have released their moisture.
3. Stir in the minced garlic and fresh thyme leaves, cooking for an additional 1 minute until fragrant.
4. Pour in the orzo pasta, stirring to coat it evenly with the butter and mushroom mixture.
5. Add the chicken stock, sea salt, and black pepper, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
7. Stir in the heavy cream and grated Parmesan cheese, cooking for an additional 2 minutes until the sauce is creamy and cohesive.
8. Remove from heat and let stand for 2 minutes to thicken slightly before serving.

Just imagine the creamy texture of the orzo paired with the umami-rich mushrooms, all brought together with a hint of thyme and garlic. Serve it topped with extra Parmesan and a drizzle of truffle oil for an extra touch of luxury.

Spinach and Feta Orzo Salad

This Spinach and Feta Orzo Salad is the perfect blend of creamy, tangy, and fresh. You’ll love how the flavors come together in this easy-to-make dish that’s ideal for any occasion.

Ingredients

• 1 cup orzo pasta
• 2 cups fresh baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, sea salt, and freshly ground black pepper in a large bowl to create the dressing.
3. Drain the orzo pasta and rinse under cold water to stop the cooking process. Drain well.
4. Add the cooled orzo pasta to the bowl with the dressing. Toss gently to coat the pasta evenly.
5. Fold in the roughly chopped fresh baby spinach and crumbled feta cheese until well combined. Tip: For best results, let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Serve chilled or at room temperature. Tip: Garnish with additional feta cheese and a drizzle of olive oil for extra richness.

Bright and vibrant, this salad offers a delightful contrast of textures from the tender orzo to the crisp spinach. The feta adds a creamy saltiness that balances the lemony dressing perfectly. Try serving it alongside grilled chicken or as a standalone dish for a light lunch.

Tomato Basil Orzo Soup

Warm up your kitchen with this comforting bowl of Tomato Basil Orzo Soup, perfect for those days when you crave something hearty yet simple. You’ll love how the fresh basil and ripe tomatoes come together in this dish.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups ripe tomatoes, peeled and crushed
• 4 cups vegetable stock, homemade preferred
• 1 cup orzo pasta
• 1/4 cup fresh basil leaves, chiffonade
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in the crushed tomatoes and vegetable stock, bringing the mixture to a gentle boil.
5. Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
6. Add the orzo pasta to the pot and cook according to package instructions, usually about 8-10 minutes, until al dente.
7. Season the soup with sea salt and freshly ground black pepper, adjusting to your preference.
8. Just before serving, stir in the heavy cream and fresh basil, heating through for another 2 minutes.
9. Remove from heat and let the soup stand for 5 minutes to thicken slightly.

Zesty and vibrant, this soup boasts a velvety texture with the orzo adding a delightful chew. Serve it with a sprinkle of grated Parmesan and a side of crusty bread for dipping.

Roasted Vegetable Orzo

Even if you’re not a fan of pasta salads, this roasted vegetable orzo will change your mind. It’s packed with flavor, easy to make, and perfect for any season.

Ingredients

• 1 cup orzo pasta
• 2 cups mixed vegetables (such as zucchini, bell peppers, and cherry tomatoes), diced
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the diced vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on the prepared baking sheet. Spread them in a single layer for even roasting.
3. Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized, stirring halfway through.
4. While the vegetables roast, bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
5. In a large bowl, combine the roasted vegetables, cooked orzo, remaining 1 tbsp olive oil, lemon juice, remaining 1/2 tsp salt, and 1/4 tsp pepper. Toss gently to combine.
6. Stir in the grated Parmesan cheese and chopped basil just before serving for a fresh, herby finish.

This dish boasts a delightful contrast of textures, from the tender orzo to the crisp-tender vegetables. The lemon and Parmesan add a bright, savory depth that makes it irresistible. Try serving it warm with a sprinkle of red pepper flakes for a little heat.

Chicken and Orzo Casserole

Venturing into the world of comforting casseroles, you’ll find this Chicken and Orzo Casserole to be a delightful blend of creamy textures and savory flavors, perfect for those cozy nights in.

Ingredients

• 2 cups dried orzo pasta
• 1.5 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 1 cup heavy cream
• 1 cup chicken stock, low-sodium
• 1 cup grated Parmesan cheese, freshly grated
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp crushed red pepper flakes
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, warm the olive oil. Add the diced chicken thighs, seasoning with salt, and sauté until golden brown, about 5-7 minutes. Tip: Ensure the chicken is patted dry before cooking for a better sear.
3. Add the minced garlic, thyme, and red pepper flakes to the skillet, stirring for 1 minute until fragrant.
4. Pour in the chicken stock and heavy cream, bringing the mixture to a simmer. Let it cook for 3 minutes, allowing the flavors to meld.
5. Stir in the orzo pasta and half of the Parmesan cheese, ensuring the pasta is evenly coated with the liquid.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining Parmesan cheese on top.
7. Bake in the preheated oven for 25 minutes, or until the top is golden and the orzo is tender. Tip: Cover with foil if the top browns too quickly.
8. Let the casserole sit for 5 minutes before serving to allow it to set. Tip: This resting time ensures the perfect creamy consistency.

Just out of the oven, this casserole boasts a creamy interior with a slightly crispy top, offering a comforting balance of textures. Serve it alongside a crisp green salad for a complete meal that’s sure to impress.

Orzo with Pesto and Pine Nuts

Absolutely everyone needs a go-to pasta dish that feels fancy but is secretly easy, and this orzo with pesto and pine nuts is just that. You’ll love how the creamy orzo pairs with the vibrant pesto and the crunch of toasted pine nuts.

Ingredients

• 1 cup orzo pasta
• 2 tbsp extra-virgin olive oil
• 1/2 cup homemade basil pesto
• 1/4 cup pine nuts, toasted
• 1/2 tsp sea salt
• 2 cups water

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add the orzo to the saucepan and toast, stirring constantly, until golden, about 2 minutes.
3. Pour in the water and add the sea salt, then bring to a boil.
4. Reduce the heat to low, cover, and simmer until the orzo is al dente and the water is absorbed, about 10 minutes.
5. Remove the saucepan from the heat and let it sit, covered, for 2 minutes to allow the orzo to steam.
6. Fold in the homemade basil pesto until the orzo is evenly coated.
7. Garnish with the toasted pine nuts before serving.

You’ll notice the orzo has a delightfully creamy texture, while the pesto adds a fresh, herby kick. Try serving it alongside grilled chicken or as a standout side at your next dinner party.

Greek Orzo Salad with Olives and Cucumber

Vibrant and refreshing, this Greek orzo salad is your go-to for a quick, flavorful meal. You’ll love the combination of tangy olives and crisp cucumber, making it perfect for any occasion.

Ingredients

• 1 cup orzo pasta
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 English cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp fresh dill, chopped
• 1 tsp dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
2. While the orzo cooks, whisk together the olive oil and red wine vinegar in a large bowl to create the dressing.
3. Drain the orzo well and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing clumping.
4. Add the cooled orzo to the bowl with the dressing. Toss to coat evenly.
5. Gently fold in the Kalamata olives, diced cucumber, red onion, feta cheese, dill, and oregano. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld.
6. Season with salt and freshly ground black pepper to taste. Tip: Taste as you go to adjust the seasoning perfectly.

A delightful mix of textures and flavors, this salad is as pleasing to the palate as it is to the eye. Serve it chilled with a sprinkle of extra feta on top for an added creamy touch.

Orzo Risotto with Asparagus

Ready to dive into a dish that’s as comforting as it is elegant? This orzo risotto with asparagus brings a creamy texture and fresh flavors to your table, perfect for those nights when you want something special without too much fuss.

Ingredients

• 1 cup orzo pasta
• 2 cups chicken stock, kept warm
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp clarified butter
• 1/2 cup finely grated Parmigiano-Reggiano
• 1 small shallot, finely minced
• 1/2 cup dry white wine
• Salt, to season

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering.
2. Add the minced shallot and sauté until translucent, about 2 minutes, stirring frequently to prevent browning.
3. Stir in the orzo pasta, toasting it lightly for 1 minute until it’s golden and fragrant.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed, about 2 minutes.
5. Begin adding the warm chicken stock, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. This process should take about 15 minutes.
6. Halfway through adding the stock, incorporate the asparagus pieces, continuing to stir and add stock until the orzo is al dente and the asparagus is tender-crisp.
7. Remove from heat and stir in the Parmigiano-Reggiano until the risotto is creamy and well combined. Season with salt as needed.

Delightfully creamy with a slight bite from the al dente orzo and the fresh crunch of asparagus, this risotto is a testament to simple ingredients coming together beautifully. Serve it as a main with a crisp salad or as a sophisticated side to grilled fish.

Spicy Sausage and Orzo Skillet

This Spicy Sausage and Orzo Skillet is the perfect weeknight dinner that packs a punch of flavor with minimal effort. You’ll love how the orzo soaks up all the delicious spices and juices from the sausage, creating a dish that’s both hearty and satisfying.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 cup orzo pasta
• 2 cups chicken stock, low-sodium
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• Salt, to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the spicy Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
3. Stir in the orzo pasta, toasting it lightly with the sausage for 2 minutes to enhance its nutty flavor.
4. Pour in the chicken stock and bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, or until the orzo is al dente.
5. Add the heavy cream, Parmesan cheese, and crushed red pepper flakes, stirring continuously until the cheese is melted and the sauce is creamy, about 2 minutes.
6. Season with salt to taste and sprinkle with fresh parsley before serving.

Just imagine the creamy texture of the orzo paired with the spicy kick of the sausage—it’s a match made in heaven. Serve it straight from the skillet for a rustic presentation, or top with extra Parmesan for an indulgent touch.

Orzo with Sun-Dried Tomatoes and Artichokes

A delightful dish that brings the Mediterranean to your kitchen, this orzo with sun-dried tomatoes and artichokes is a breeze to whip up. You’ll love the vibrant flavors and how easily it comes together for a quick weeknight dinner or a fancy weekend lunch.

Ingredients

• 1 cup orzo pasta
• 2 tbsp extra-virgin olive oil
• 1/2 cup sun-dried tomatoes, thinly sliced
• 1/2 cup marinated artichoke hearts, drained and quartered
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chiffonade
• 1/4 cup grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups chicken or vegetable broth

Instructions

1. In a medium saucepan, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Stir in the orzo pasta, toasting it lightly in the oil for 2 minutes to enhance its nutty flavor.
4. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until the orzo is al dente and the liquid is mostly absorbed.
5. Fold in the sun-dried tomatoes and artichoke hearts, warming them through for 2 minutes.
6. Remove from heat and stir in the fresh basil, Parmesan cheese, sea salt, and black pepper until well combined.

Unbelievably simple yet packed with flavor, this dish offers a delightful contrast of textures—chewy orzo, tender artichokes, and the slight bite of sun-dried tomatoes. Serve it with a crisp white wine for an effortless meal that feels gourmet.

Cheesy Orzo with Broccoli

Now, imagine a dish that combines the comfort of creamy pasta with the wholesome goodness of broccoli. That’s exactly what you get with this cheesy orzo recipe—a quick, satisfying meal that feels like a hug in a bowl.

Ingredients

• 1 cup orzo pasta
• 2 cups fresh broccoli florets, roughly chopped
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 cup sharp cheddar cheese, freshly grated
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1/2 cup chicken broth

Instructions

1. Bring a medium pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the broccoli florets to the skillet. Cook, stirring occasionally, until the broccoli is bright green and slightly tender, about 5 minutes. Tip: For extra flavor, let the edges of the broccoli get a little charred.
4. Pour in the chicken broth and bring to a simmer. Cook until the broccoli is tender and the broth has reduced slightly, about 3 minutes.
5. Reduce the heat to low. Stir in the cooked orzo, heavy cream, cheddar cheese, salt, black pepper, and red pepper flakes. Mix until the cheese is fully melted and the orzo is evenly coated, about 2 minutes. Tip: If the mixture seems too thick, add a splash of milk to loosen it up.
6. Remove from heat and let it sit for 2 minutes to thicken slightly. Tip: This resting time allows the flavors to meld together beautifully.

Zesty and creamy, this cheesy orzo with broccoli is a delightful mix of textures and flavors. Serve it as a main dish with a side of crusty bread or as a hearty side to grilled chicken for a complete meal.

Orzo and Black Bean Salad

Whip up this Orzo and Black Bean Salad for a refreshing, protein-packed meal that’s perfect for any summer day. You’ll love the vibrant colors and the mix of textures that make every bite interesting.

Ingredients

• 1 cup orzo pasta
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
2. Drain the orzo in a colander and rinse under cold water to stop the cooking process. Let it drain completely.
3. In a large mixing bowl, combine the cooled orzo, black beans, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together the olive oil, lime juice, cumin, smoked paprika, and salt until well combined.
5. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
6. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

Make sure to give this salad a good toss before serving to redistribute the dressing. The orzo provides a chewy texture, while the black beans add a creamy contrast. Serve it chilled with a sprinkle of extra cilantro on top for a fresh finish.

Mediterranean Orzo with Chickpeas

Delightfully simple yet packed with flavor, this Mediterranean Orzo with Chickpeas is your next go-to weeknight dinner. You’ll love how the fresh herbs and tangy feta bring it all together.

Ingredients

• 1 cup orzo pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 medium red onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh lemon juice
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the red onion and sauté until translucent, about 5 minutes.
3. Stir in the garlic, cumin, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the spices.
4. Add the chickpeas and cherry tomatoes to the skillet. Cook for 3-4 minutes, until the tomatoes begin to soften.
5. Combine the cooked orzo with the chickpea mixture in the skillet. Toss gently to mix all ingredients evenly.
6. Remove from heat and stir in the feta cheese, parsley, and lemon juice. Season with salt to taste.
7. Tip: For an extra burst of flavor, let the dish sit for 5 minutes before serving to allow the flavors to meld.
8. Tip: If you prefer a bit more heat, increase the red pepper flakes to 1/2 tsp.
9. Tip: For a creamier texture, drizzle with a little more olive oil before serving.

Zesty and vibrant, this dish offers a delightful contrast of textures from the creamy orzo to the crisp chickpeas. Serve it warm with a side of crusty bread to soak up all the delicious flavors.

Orzo Stuffed Peppers

Wow, have you ever tried stuffing peppers with orzo? It’s a game-changer. This dish combines the sweet, tender bite of roasted bell peppers with the satisfying chew of orzo, all brought together with a rich, herby filling.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup orzo pasta
• 2 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups vegetable broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the orzo to the saucepan, stirring to coat with the oil, and toast lightly for 2 minutes.
4. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer until the orzo is al dente, about 10 minutes. Tip: Stir occasionally to prevent sticking.
5. Remove from heat and stir in the Parmesan, basil, parsley, salt, and pepper.
6. Stand the bell peppers upright in a baking dish. Fill each pepper with the orzo mixture, packing lightly.
7. Cover the dish with aluminum foil and bake for 25 minutes. Tip: The peppers should be tender but still hold their shape.
8. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
9. Let the peppers rest for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.

These orzo stuffed peppers are a delightful mix of textures, from the creamy orzo to the crisp-tender peppers. Serve them with a drizzle of balsamic glaze for an extra pop of flavor.

Orzo with Lemon and Herbs

Got a craving for something light yet satisfying? This orzo with lemon and herbs is your go-to dish, bursting with fresh flavors and ready in no time.

Ingredients

• 1 cup orzo pasta
• 2 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled feta cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8 minutes.
2. While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Drain the orzo, reserving 1/4 cup of the pasta water. Immediately add the orzo to the skillet with the garlic.
4. Stir in the lemon zest, lemon juice, parsley, dill, mint, sea salt, and black pepper. If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is achieved.
5. Remove from heat and gently fold in the crumbled feta cheese, allowing it to slightly melt from the residual heat.

Light and zesty, this dish offers a perfect balance of creamy feta and bright herbs. Serve it alongside grilled chicken or as a standalone salad for a refreshing meal.

Orzo and Meatball Soup

Even on the busiest days, there’s something incredibly comforting about a bowl of Orzo and Meatball Soup. It’s hearty, flavorful, and just the thing to warm you up from the inside out.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup finely grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups low-sodium chicken stock
• 1 cup orzo pasta
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves

Instructions

1. In a large bowl, combine ground beef, panko breadcrumbs, whole milk, beaten egg, minced garlic, Parmesan cheese, kosher salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 1-inch meatballs, placing them on a parchment-lined tray as you work. Tip: Wet your hands slightly to prevent sticking.
3. Heat olive oil in a large pot over medium heat. Add meatballs in batches, browning on all sides, about 2 minutes per batch. Remove and set aside.
4. In the same pot, add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
5. Pour in chicken stock, scraping the bottom to release any browned bits. Bring to a simmer.
6. Add orzo pasta and return meatballs to the pot. Simmer for 10 minutes, stirring occasionally to prevent sticking. Tip: The orzo should be al dente.
7. Stir in chopped parsley and thyme leaves. Cook for an additional 2 minutes.

Comforting and rich, this soup boasts tender meatballs and perfectly cooked orzo in a savory broth. Serve it with a sprinkle of extra Parmesan and a slice of crusty bread for dipping.

Orzo with Roasted Butternut Squash

Butternut squash and orzo come together in this cozy, comforting dish that’s perfect for any night of the week. You’ll love how the sweet, caramelized squash pairs with the tender pasta.

Ingredients

• 1 1/2 cups orzo pasta
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1/4 cup fresh sage leaves, thinly sliced

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss the butternut squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on the prepared baking sheet. Spread them out in a single layer to ensure even roasting.
3. Roast the squash for 25 minutes, or until tender and caramelized at the edges, stirring halfway through for uniform browning.
4. While the squash roasts, bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/4 cup of the pasta water.
5. In a large skillet, heat the remaining 1 tbsp olive oil and butter over medium heat. Add the garlic and sage, sautéing for 1 minute until fragrant but not browned.
6. Add the drained orzo to the skillet, along with the roasted squash, Parmesan, remaining salt, and pepper. Toss gently to combine, adding reserved pasta water as needed to loosen the mixture.
7. Serve immediately, garnished with additional Parmesan and sage if desired.

Mmm, the creamy orzo and sweet squash create a delightful contrast, while the sage adds a subtle earthiness. Try topping with toasted pine nuts for an extra crunch.

Conclusion

Bringing together a variety of flavors and occasions, these 18 orzo recipes are sure to inspire your next meal. Whether you’re cooking for a crowd or a cozy night in, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

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