28 Delightful Easy Orzo Pasta Recipes for Busy Weeknights

There’s nothing like a quick, satisfying meal to save a busy weeknight—and orzo pasta is here to deliver! Whether you’re craving creamy comfort, fresh veggies, or something the whole family will love, these 28 easy recipes have you covered. Ready to find your new go-to dinner? Let’s dive in!

Lemon Herb Orzo Salad with Feta

Summer gatherings call for bright, refreshing dishes that come together with minimal effort. Start by preparing the orzo base, which provides the perfect foundation for this vibrant salad.

Ingredients

For the orzo:
– 1 cup dry orzo pasta
– 4 cups water
– 1 teaspoon salt

For the dressing:
– ¼ cup extra virgin olive oil
– 3 tablespoons fresh lemon juice
– 1 teaspoon Dijon mustard
– ½ teaspoon salt
– ¼ teaspoon black pepper

For the herb mixture:
– ¼ cup chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 2 tablespoons chopped fresh mint

For assembly:
– ½ cup crumbled feta cheese
– ½ cup diced cucumber
– ¼ cup finely chopped red onion

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 teaspoon of salt to the boiling water.
3. Pour 1 cup of dry orzo into the boiling water and stir immediately to prevent sticking.
4. Cook the orzo for 8-9 minutes, stirring occasionally, until al dente (tender but still slightly firm to the bite).
5. Drain the cooked orzo in a fine-mesh strainer and rinse with cold water for 30 seconds to stop the cooking process.
6. Transfer the cooled orzo to a large mixing bowl.
7. In a small bowl, whisk together ¼ cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper until fully emulsified.
8. Pour the dressing over the cooled orzo and toss thoroughly to coat every grain.
9. Add ¼ cup chopped parsley, 2 tablespoons chopped dill, and 2 tablespoons chopped mint to the orzo mixture.
10. Gently fold in ½ cup diced cucumber and ¼ cup chopped red onion until evenly distributed.
11. Sprinkle ½ cup crumbled feta cheese over the top and fold just once or twice to create visible pockets of cheese.
12. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Your chilled salad now showcases the creamy orzo grains contrasted with crisp cucumber and sharp red onion. You’ll notice how the tangy lemon dressing brightens the earthy herbs while the salty feta provides bursts of richness throughout. Consider serving it alongside grilled chicken or stuffing it into hollowed-out tomatoes for an elegant presentation.

Creamy Parmesan and Garlic Orzo

Just picture this: creamy, comforting pasta that comes together in one pot with minimal effort. Join me as we create this simple yet elegant Creamy Parmesan and Garlic Orzo that’s perfect for busy weeknights or cozy dinners.

Ingredients

For Cooking the Orzo

– 1 cup orzo pasta
– 2 tablespoons olive oil
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the Garlic and Aromatics

– 4 cloves garlic, minced
– 1/2 cup grated Parmesan cheese

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
2. Add 1 cup orzo pasta and toast for 3 minutes, stirring constantly, until golden brown and nutty-smelling.
3. Add 4 cloves minced garlic and cook for 1 minute until fragrant but not browned.
4. Pour in 2 cups chicken broth, 1/2 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to combine.
5. Bring the mixture to a boil, then reduce heat to low and cover the skillet.
6. Simmer for 12 minutes, stirring halfway through to prevent sticking.
7. Remove the skillet from heat and let stand covered for 2 minutes to absorb remaining liquid.
8. Stir in 1/2 cup grated Parmesan cheese until completely melted and creamy.
9. Check seasoning and adjust if needed before serving immediately.
Generously creamy with a subtle garlic aroma, this orzo develops a wonderfully silky texture as it rests. The Parmesan adds a salty, nutty depth that pairs beautifully with roasted vegetables or grilled chicken for a complete meal.

One-Pot Mediterranean Orzo with Shrimp

This one-pot Mediterranean orzo with shrimp transforms simple ingredients into a vibrant, restaurant-quality meal with minimal cleanup. The key is building layers of flavor methodically, starting with aromatics and finishing with fresh herbs. Think of this as your new go-to weeknight dinner that feels both elegant and approachable.

Ingredients

For the aromatics and shrimp:
– 1 tbsp olive oil
– 1 lb large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 1 small yellow onion, diced

For the orzo and sauce:
– 1 ½ cups orzo pasta
– 2 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– ½ tsp red pepper flakes

For finishing:
– ¼ cup chopped fresh parsley
– 2 tbsp lemon juice
– ¼ cup crumbled feta cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
3. Transfer shrimp to a clean plate using tongs.
4. Add diced onion to the same skillet and cook for 4 minutes until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Add 1 ½ cups orzo to the skillet and toast for 2 minutes, stirring constantly.
7. Pour in 2 cups chicken broth and the entire can of diced tomatoes with their juices.
8. Stir in 1 tsp dried oregano and ½ tsp red pepper flakes.
9. Bring the mixture to a boil, then reduce heat to low and cover the skillet.
10. Simmer for 12 minutes until orzo is al dente and most liquid is absorbed.
11. Return the cooked shrimp to the skillet and stir to combine.
12. Remove skillet from heat and stir in ¼ cup chopped parsley and 2 tbsp lemon juice.
13. Top with ¼ cup crumbled feta cheese before serving.

Orzo becomes beautifully creamy while maintaining a slight chew, and the briny shrimp pairs perfectly with the bright tomato-lemon sauce. For a stunning presentation, garnish with extra parsley and serve directly from the skillet with crusty bread to soak up every bit of the flavorful sauce.

Spinach and Mushroom Orzo Risotto

Here’s a comforting one-pot dish that simplifies traditional risotto while delivering creamy texture and earthy flavors perfect for busy weeknights. Handy orzo pasta replaces Arborio rice in this streamlined version that comes together in under 30 minutes with minimal cleanup required.

Ingredients

For sautéing:

• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced

For cooking the orzo:

• 1 cup orzo pasta
• 4 cups vegetable broth
• 1 teaspoon dried thyme

For finishing:

• 5 ounces fresh spinach
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
2. Add 1 small diced yellow onion and cook for 4 minutes until translucent, stirring occasionally.
3. Add 8 ounces sliced cremini mushrooms and cook for 6 minutes until browned and moisture has evaporated.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 cup orzo pasta to the skillet and toast for 2 minutes, stirring constantly until lightly golden.
6. Pour in 1/2 cup of the 4 cups vegetable broth and stir continuously until liquid is absorbed.
7. Continue adding remaining vegetable broth 1/2 cup at a time, waiting until each addition is absorbed before adding the next.
8. Stir in 1 teaspoon dried thyme with the second addition of broth.
9. Cook for 18-20 minutes total until orzo is al dente and mixture is creamy.
10. Add 5 ounces fresh spinach and stir until wilted, about 2 minutes.
11. Remove skillet from heat and stir in 1/2 cup grated Parmesan cheese until melted.
12. Stir in 1/4 cup heavy cream until fully incorporated.
13. Let rest for 3 minutes before serving to allow flavors to meld. Really, the creamy orzo pairs beautifully with the earthy mushrooms and fresh spinach, creating a luxurious texture that’s surprisingly light. Resting briefly allows the starches to fully hydrate, giving you that perfect risotto-like consistency without constant stirring – try topping with extra Parmesan and serving alongside grilled chicken for a complete meal.

Tomato Basil Orzo with Grilled Chicken

Begin by gathering your ingredients for this comforting one-pan meal that combines tender orzo pasta with juicy grilled chicken and fresh basil. Building flavors step by step will ensure a perfectly balanced dish that’s both satisfying and simple to prepare. You’ll love how the tomato and basil meld together for a vibrant, restaurant-quality dinner at home.

Ingredients

– For the chicken: 1 lb boneless, skinless chicken breasts, 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper
– For the orzo: 1 cup orzo pasta, 2 cups chicken broth, 1 (14.5 oz) can diced tomatoes, ¼ cup chopped fresh basil, 2 cloves minced garlic, 1 tbsp olive oil

Instructions

1. Pat the chicken breasts dry with paper towels, then rub with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Preheat a grill or grill pan to medium-high heat (400°F) and cook the chicken for 6–7 minutes per side until the internal temperature reaches 165°F.
3. Remove the chicken from the grill, let it rest on a cutting board for 5 minutes, then slice into ½-inch thick strips.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté 2 cloves minced garlic for 1 minute until fragrant.
5. Add 1 cup orzo pasta to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
6. Pour in 2 cups chicken broth and 1 can diced tomatoes with their juices, scraping any browned bits from the bottom of the pan.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid.
8. Stir in ¼ cup chopped fresh basil and the sliced grilled chicken, cooking for 1 more minute to warm through.
9. Keep the skillet covered off the heat for 2 minutes to allow the flavors to meld before serving.

Knowing you’ve created a meal with creamy orzo, bright tomato notes, and smoky grilled chicken makes every step worthwhile. The texture is wonderfully balanced—tender pasta with just enough bite, complemented by juicy chicken slices. For a creative twist, serve it topped with a sprinkle of feta cheese or alongside roasted asparagus for a complete, colorful plate.

Pesto Orzo with Roasted Vegetables

Meticulously crafted yet wonderfully simple, this pesto orzo with roasted vegetables brings vibrant flavors to your table with minimal effort. Mastering this dish requires just basic kitchen skills and careful attention to timing. Follow these steps precisely for a perfectly balanced meal that will become a weeknight favorite.

Ingredients

For the Roasted Vegetables

– 2 cups cherry tomatoes, halved
– 1 medium zucchini, cut into 1/2-inch cubes
– 1 yellow bell pepper, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the Orzo and Sauce

– 1 cup dry orzo pasta
– 1/2 cup prepared basil pesto
– 1/4 cup grated Parmesan cheese
– 2 tablespoons lemon juice
– 1/4 cup reserved pasta water

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Combine cherry tomatoes, zucchini, and bell pepper in a large bowl.
3. Drizzle vegetables with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Toss vegetables until evenly coated with oil and seasonings.
5. Spread vegetables in a single layer on the prepared baking sheet.
6. Roast vegetables at 425°F for 20-25 minutes until edges are lightly browned and tomatoes have collapsed.
7. Bring 4 cups of water to a rolling boil in a medium saucepan while vegetables roast.
8. Add 1 cup dry orzo to the boiling water and cook for 8-9 minutes until al dente.
9. Reserve 1/4 cup of pasta water before draining the orzo completely.
10. Return drained orzo to the warm saucepan off the heat.
11. Stir 1/2 cup prepared pesto into the hot orzo until fully incorporated.
12. Add 2 tablespoons lemon juice and 1/4 cup grated Parmesan cheese to the orzo mixture.
13. If the sauce seems too thick, gradually mix in the reserved pasta water until desired consistency is reached.
14. Gently fold the roasted vegetables into the pesto orzo until evenly distributed.

What makes this dish exceptional is the contrast between the creamy pesto-coated orzo and the caramelized roasted vegetables. The cherry tomatoes burst with sweetness against the savory pesto, while the zucchini and bell pepper provide satisfying texture. For an elegant presentation, serve it family-style in a large shallow bowl garnished with extra Parmesan and fresh basil leaves.

Cheesy Orzo with Broccoli and Bacon

Here’s a comforting one-pot meal that combines creamy pasta with crispy bacon and tender vegetables, perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

Ingredients

• For Cooking Bacon and Vegetables
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups fresh broccoli florets
• For Cooking Orzo
  • 1 ½ cups dry orzo pasta
  • 4 cups chicken broth
• For Finishing the Dish
  • 1 cup shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • ½ cup heavy cream
  • 1 teaspoon black pepper

Instructions

1. Place a large skillet or Dutch oven over medium heat and add the chopped bacon.
2. Cook the bacon for 8-10 minutes, stirring occasionally, until crispy and browned.
3. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the skillet.
4. Add the diced onion to the hot bacon fat and cook for 4-5 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the dry orzo pasta to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
7. Pour in the chicken broth and bring the mixture to a boil over high heat.
8. Reduce heat to medium-low, cover the skillet, and simmer for 8 minutes.
9. Arrange the broccoli florets evenly over the orzo in the skillet.
10. Cover and continue cooking for 4-5 minutes until the broccoli is bright green and tender-crisp.
11. Remove the skillet from heat and stir in the heavy cream, black pepper, and both cheeses until fully melted and incorporated.
12. Fold in the reserved crispy bacon, reserving 2 tablespoons for garnish if desired.

The creamy orzo creates a velvety base that perfectly coats each broccoli floret, while the crispy bacon adds smoky saltiness that contrasts beautifully with the rich cheese. For a complete meal, serve it alongside a simple green salad, or transform leftovers by pressing the cooled mixture into patties and pan-frying them for crispy orzo cakes the next day.

Orzo Pilaf with Toasted Pine Nuts

Meticulously crafted orzo pilaf brings the comforting warmth of Mediterranean flavors to your table with minimal effort. This simple yet elegant dish combines tender pasta with aromatic vegetables and crunchy toasted pine nuts for a satisfying side or light main course. Follow these precise steps to create a perfectly textured pilaf every time.

Ingredients

– For the base: 1 cup orzo pasta, 2 tbsp olive oil, 1 small yellow onion (finely diced), 2 garlic cloves (minced)
– For cooking: 2 cups chicken broth, 1/4 tsp salt, 1/4 tsp black pepper
– For finishing: 1/4 cup pine nuts, 2 tbsp fresh parsley (chopped)

Instructions

1. Heat 2 tbsp olive oil in a medium saucepan over medium heat for 2 minutes until shimmering.
2. Add 1/4 cup pine nuts and toast for 3-4 minutes, stirring constantly until golden brown, then transfer to a small bowl. Tip: Watch pine nuts carefully as they burn quickly.
3. Add 1 small diced yellow onion to the same pan and cook for 5 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 cup orzo pasta and toast for 2 minutes, stirring frequently until lightly golden.
6. Pour in 2 cups chicken broth, 1/4 tsp salt, and 1/4 tsp black pepper, then bring to a boil.
7. Reduce heat to low, cover the pan, and simmer for 12 minutes until liquid is absorbed. Tip: Don’t lift the lid during cooking to maintain consistent steam.
8. Remove from heat and let stand covered for 5 minutes to finish absorbing moisture.
9. Fluff the orzo with a fork to separate grains.
10. Stir in toasted pine nuts and 2 tbsp chopped fresh parsley until evenly distributed. Tip: Add parsley last to preserve its bright color and fresh flavor.

Your perfectly cooked orzo pilaf features tender grains with distinct separation and a satisfying nutty crunch from the toasted pine nuts. You’ll notice the savory depth from the broth-balanced vegetables mingling with the fresh herbal notes. Try serving it alongside grilled chicken or as a bed for roasted vegetables to make it a complete meal.

Greek Orzo Salad with Olives and Cucumber

You’ll love how this Greek orzo salad comes together with bright, fresh flavors that transport you straight to the Mediterranean. Let’s walk through each step methodically to ensure perfect results every time.

Ingredients

For Cooking the Orzo

– 1 cup orzo pasta
– 4 cups water
– 1 tsp salt

For the Dressing

– 1/4 cup olive oil
– 2 tbsp red wine vinegar
– 1 tsp dried oregano
– 1/2 tsp black pepper

For the Salad Components

– 1 medium cucumber, diced
– 1/2 cup Kalamata olives, pitted and halved
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 4 oz feta cheese, crumbled

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan.
2. Add 1 tsp salt to the boiling water.
3. Pour 1 cup of orzo into the boiling water.
4. Cook the orzo for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
5. Drain the orzo in a colander and rinse with cold water to stop the cooking process.
6. Transfer the cooled orzo to a large mixing bowl.
7. In a small bowl, whisk together 1/4 cup olive oil and 2 tbsp red wine vinegar until emulsified.
8. Add 1 tsp dried oregano and 1/2 tsp black pepper to the dressing mixture.
9. Pour the dressing over the cooled orzo and toss to coat evenly.
10. Dice 1 medium cucumber into 1/2-inch pieces.
11. Finely chop 1/4 cup of red onion.
12. Halve 1/2 cup of pitted Kalamata olives.
13. Chop 1/4 cup of fresh parsley leaves.
14. Add the cucumber, red onion, olives, and parsley to the orzo mixture.
15. Crumble 4 oz of feta cheese over the salad.
16. Gently fold all ingredients together until well combined.
17. Refrigerate the salad for at least 30 minutes to allow flavors to meld.

Keep this salad refrigerated until ready to serve for optimal texture and food safety. The chilled orzo provides a satisfying chew against the crisp cucumber and briny olives, while the feta adds creamy saltiness throughout. Try serving it alongside grilled chicken or stuffed into pita pockets for a complete meal that showcases the bright Mediterranean flavors beautifully.

Spicy Sausage and Pepper Orzo Bake

Finally, a comforting one-pan meal that brings together spicy sausage, sweet peppers, and tender orzo in a cheesy, baked masterpiece perfect for busy weeknights. Following these methodical steps will ensure your bake comes out perfectly cooked and full of flavor every single time. Let’s walk through this recipe together, one simple action at a time.

Ingredients

For the sausage and vegetable base:
– 1 lb spicy Italian sausage, casings removed
– 1 large yellow onion, diced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced

For the orzo and sauce:
– 1 cup uncooked orzo
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups chicken broth
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes

For finishing:
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Heat a large oven-safe skillet over medium-high heat.
3. Add the spicy Italian sausage to the hot skillet, breaking it apart with a wooden spoon.
4. Cook the sausage for 5-7 minutes until browned and crumbled.
5. Add the diced onion and both bell peppers to the skillet with the sausage.
6. Sauté the vegetables for 4-5 minutes until they begin to soften.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Add the uncooked orzo to the skillet, stirring to coat it with the pan drippings.
9. Pour in the diced tomatoes with their juices and chicken broth.
10. Sprinkle in the dried oregano and red pepper flakes.
11. Bring the mixture to a simmer, then immediately remove from heat.
12. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes.
13. Remove the skillet from the oven and check that the orzo has absorbed most of the liquid.
14. Evenly sprinkle the mozzarella and Parmesan cheeses over the top.
15. Return the skillet to the oven and bake for 5 more minutes until the cheese is melted and bubbly.
16. Remove the skillet from the oven and let it rest for 5 minutes.
17. Garnish with chopped fresh parsley before serving.

Golden and bubbly straight from the oven, this bake offers a wonderful contrast between the creamy orzo and the firm, spicy sausage chunks. The melted cheese forms a delicate crust that gives way to the vibrant tomato-infused grains beneath. Consider serving it alongside a crisp green salad or with crusty bread to soak up every last bit of the flavorful sauce.

Tuscan Kale and Sun-Dried Tomato Orzo

Keeping weeknight dinners exciting yet simple is my cooking philosophy, and this Tuscan Kale and Sun-Dried Tomato Orzo delivers exactly that with vibrant flavors and straightforward techniques. Let’s walk through each step together to create this satisfying one-pot meal that comes together in under 30 minutes.

Ingredients

For the orzo base:
– 1 cup orzo pasta
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced

For the kale and tomatoes:
– 4 cups Tuscan kale, stems removed and leaves chopped
– ½ cup sun-dried tomatoes in oil, drained and sliced
– ¼ cup reserved sun-dried tomato oil

For finishing:
– ½ cup grated Parmesan cheese
– 2 tablespoons fresh lemon juice
– ¼ teaspoon red pepper flakes

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook for 4-5 minutes until translucent, stirring occasionally with a wooden spoon.
3. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
4. Add 1 cup orzo pasta to the skillet and toast for 2 minutes, stirring constantly until lightly golden.
5. Pour in 2 cups vegetable broth and bring to a boil over high heat.
6. Reduce heat to low, cover the skillet, and simmer for 8 minutes until most liquid is absorbed.
7. Uncover the skillet and add 4 cups chopped Tuscan kale in batches, wilting each addition before adding more.
8. Stir in ½ cup sliced sun-dried tomatoes and ¼ cup reserved sun-dried tomato oil.
9. Cook uncovered for 3-4 minutes until kale is tender and bright green.
10. Remove from heat and stir in ½ cup Parmesan cheese until melted and creamy.
11. Add 2 tablespoons fresh lemon juice and ¼ teaspoon red pepper flakes, stirring to combine.
12. Let rest for 2 minutes off heat to allow flavors to meld.

My favorite thing about this dish is how the chewy orzo contrasts with the tender kale, while the sun-dried tomatoes provide bursts of sweet intensity. The lemon brightens everything up beautifully, making it perfect served warm with extra Parmesan or chilled for next-day lunches that actually improve in flavor.

Lemon Butter Orzo with Asparagus

Just imagine a creamy, bright pasta dish that comes together in under 30 minutes with minimal effort. Join me as we walk through each simple step to create this comforting lemon butter orzo with fresh asparagus.

Ingredients

For the orzo and asparagus:
– 1 cup orzo
– 1 bunch asparagus, trimmed and cut into 1-inch pieces
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the lemon butter sauce:
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup fresh lemon juice
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup orzo and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
4. Add 1 bunch of trimmed, cut asparagus to the skillet and sauté for 5 minutes until bright green and tender-crisp.
5. Drain the cooked orzo thoroughly, reserving 1/2 cup of the cooking water.
6. Reduce skillet heat to medium and melt 4 tablespoons butter.
7. Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
8. Pour in 1/4 cup lemon juice and the reserved pasta water, stirring to combine.
9. Add the drained orzo and cooked asparagus to the skillet, tossing to coat evenly.
10. Stir in 1/2 cup Parmesan cheese until melted and creamy.
11. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, mixing thoroughly.
12. Remove from heat and fold in 2 tablespoons chopped parsley.
Lemon butter orzo achieves a wonderfully creamy texture while the asparagus maintains a pleasant bite. The bright citrus notes balance beautifully with the rich Parmesan, creating a dish that feels both light and satisfying. Try serving it alongside grilled chicken or flaked salmon for a complete meal that impresses with minimal effort.

Chicken Orzo Soup with Fresh Dill

Huddled around a warm bowl of soup is one of life’s simplest comforts, especially when it’s this Chicken Orzo Soup with Fresh Dill. This recipe breaks down the process into clear, manageable steps, ensuring you can create a deeply satisfying meal from scratch, even if you’re new to the kitchen.

Ingredients

For the Soup Base:

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced into 1/4-inch rounds
• 3 celery stalks, sliced into 1/4-inch pieces
• 2 cloves garlic, minced
• 8 cups chicken broth

For the Chicken and Orzo:

• 1 lb boneless, skinless chicken breasts
• 1 cup uncooked orzo pasta

For Finishing:

• 1/4 cup fresh dill, chopped
• 1 tbsp fresh lemon juice

Instructions

1. Heat 2 tbsp olive oil in a large stockpot or Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 large diced yellow onion, 3 sliced carrots, and 3 sliced celery stalks to the pot.
3. Sauté the vegetables for 8-10 minutes, stirring occasionally, until the onions are translucent and the carrots have slightly softened.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 8 cups chicken broth and bring the mixture to a boil over high heat.
6. Reduce the heat to maintain a gentle simmer and carefully add 1 lb chicken breasts.
7. Simmer the chicken for 15-18 minutes until it reaches an internal temperature of 165°F.
8. Remove the cooked chicken with tongs and transfer it to a cutting board to rest.
9. Add 1 cup uncooked orzo to the simmering broth and cook for 8-10 minutes until al dente.
10. While the orzo cooks, shred the rested chicken using two forks.
11. Return the shredded chicken to the pot once the orzo is cooked.
12. Remove the pot from heat and stir in 1/4 cup chopped fresh dill and 1 tbsp fresh lemon juice.

Delightfully comforting, this soup features tender shreds of chicken and perfectly cooked orzo in a savory, aromatic broth. The fresh dill and lemon brighten each spoonful, making it a truly revitalizing meal. For a creative twist, serve it with a dollop of Greek yogurt and an extra sprinkle of dill on top.

Caprese Orzo with Cherry Tomatoes and Mozzarella

Let’s create a delightful pasta salad that combines the classic flavors of a Caprese salad with the satisfying texture of orzo. Learning to make this dish will give you a versatile side or light main that’s perfect for warm weather gatherings or quick weeknight dinners. We’ll walk through each step methodically to ensure your Caprese orzo turns out perfectly balanced every time.

Ingredients

• For Cooking the Orzo
  • 1 cup orzo pasta
  • 4 cups water
  • 1 teaspoon salt
• For the Tomato Mixture
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper
• For Assembly
  • 8 ounces fresh mozzarella balls, drained
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons balsamic glaze

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 teaspoon of salt to the boiling water, then pour in 1 cup of orzo pasta.
3. Cook the orzo for 8-9 minutes, stirring occasionally to prevent sticking, until the pasta is al dente (tender but still firm to the bite).
4. Drain the cooked orzo thoroughly in a colander, then transfer it to a large mixing bowl.
5. While the orzo cooks, halve 2 cups of cherry tomatoes lengthwise using a sharp knife.
6. Add the halved cherry tomatoes to the warm orzo along with 2 tablespoons of olive oil and 1/4 teaspoon black pepper.
7. Gently stir the tomato and orzo mixture until the olive oil evenly coats all ingredients.
8. Allow the mixture to cool to room temperature, about 15-20 minutes, which helps the flavors meld together.
9. Add 8 ounces of drained fresh mozzarella balls and 1/4 cup of chopped fresh basil to the cooled orzo mixture.
10. Toss everything together gently to distribute the mozzarella and basil evenly throughout the salad.
11. Drizzle 2 tablespoons of balsamic glaze over the top of the completed salad just before serving.

Here’s why this dish works so beautifully: the creamy mozzarella provides a rich contrast to the firm orzo grains, while the burst cherry tomatoes release their sweet juices into the pasta. Consider serving this chilled as a refreshing picnic salad or at room temperature alongside grilled chicken for a complete meal that celebrates summer flavors in every bite.

Orzo with Lemon Zest and Fresh Herbs

Many home cooks overlook the simple elegance of orzo, but this lemon and herb version transforms the tiny pasta into a vibrant side dish perfect for weeknights or entertaining. Making this recipe requires just basic kitchen skills and delivers restaurant-quality results with minimal effort. Mastering the balance of bright citrus and fresh herbs creates a dish that complements everything from grilled chicken to roasted vegetables.

Ingredients

For Cooking the Orzo

• 1 cup orzo pasta
• 4 cups water
• 1 teaspoon salt

For the Flavor Base

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 lemon, zested and juiced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon black pepper

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 teaspoon salt and 1 cup orzo to the boiling water, stirring once to prevent sticking.
3. Cook the orzo for 8-9 minutes until al dente, testing a piece at 8 minutes for doneness.
4. Drain the orzo thoroughly in a fine-mesh strainer, shaking to remove excess water.
5. Heat 2 tablespoons olive oil in the empty saucepan over medium heat for 30 seconds.
6. Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
7. Return the drained orzo to the saucepan, stirring to coat with the garlic oil.
8. Remove the pan from heat and stir in the zest and juice of 1 lemon.
9. Fold in 2 tablespoons chopped parsley and 1 tablespoon chopped dill until evenly distributed.
10. Season with 1/4 teaspoon black pepper, stirring gently to combine all ingredients.

Zesty lemon permeates every grain of pasta while fresh herbs provide garden-fresh brightness in each bite. The orzo maintains a pleasingly firm texture that holds up well against the vibrant dressing. For a stunning presentation, serve it alongside seared salmon or stuff it into roasted bell peppers for a complete vegetarian meal.

Conclusion

So many quick, delicious orzo recipes to simplify your weeknight dinners! From creamy risottos to vibrant salads, these dishes prove that great meals don’t need to be complicated. We’d love to hear which recipes become your family favorites—drop us a comment below and don’t forget to pin this article to your Pinterest boards for easy reference!