26 Delicious Italian Orzo Pasta Recipes to Savor

Brimming with flavor and endless possibilities, orzo pasta is your new secret weapon for quick, satisfying meals. From creamy risotto-style dishes to vibrant Mediterranean salads, these 26 Italian-inspired recipes will transform your weeknight dinners and special occasions alike. Get ready to fall in love with this versatile little pasta—your taste buds are about to embark on a delicious journey!

Creamy Parmesan Orzo with Italian Sausage

Every time I want to feel fancy without actually putting in fancy effort, this creamy parmesan orzo with Italian sausage becomes my kitchen superhero—it’s basically a cozy hug in a bowl that somehow manages to impress even my most discerning foodie friends. Imagine tender orzo swimming in a luxuriously creamy sauce, punctuated by savory sausage and a generous sprinkle of sharp parmesan—it’s the kind of dish that makes you want to cancel your dinner plans just to stay home and eat it straight from the pot. Trust me, your taste buds will throw a little party, and you’ll be the guest of honor.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 1 cup dry orzo pasta
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken stock
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Heat 2 tbsp extra-virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
2. Add 1 lb sweet Italian sausage, casings removed, and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon until browned and cooked through.
3. Transfer the cooked sausage to a plate using a slotted spoon, leaving the rendered fat in the skillet.
4. Add 1 small yellow onion, finely diced, to the skillet and sauté for 4–5 minutes until translucent and lightly golden.
5. Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant.
6. Add 1 cup dry orzo pasta to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
7. Pour in 2 cups low-sodium chicken stock and 1 cup heavy cream, scraping the bottom of the skillet to release any browned bits.
8. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
9. Cook for 10–12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
10. Stir in the reserved cooked sausage, 1 cup freshly grated Parmigiano-Reggiano cheese, and 2 tbsp unsalted butter until the cheese is melted and the sauce is creamy.
11. Season with 1 tsp kosher salt and ½ tsp freshly cracked black pepper, adjusting to your preference.
12. Garnish with 2 tbsp fresh flat-leaf parsley, finely chopped, just before serving.

Each bite delivers a dreamy contrast of creamy, cheesy orzo against the robust, savory sausage, creating a texture that’s both comforting and sophisticated. Serve it straight from the skillet with a side of crusty bread for dipping, or elevate it by topping with extra grated parmesan and a drizzle of truffle oil for a restaurant-worthy twist.

Italian Orzo Salad with Fresh Basil

Oh, the humble orzo—the pasta that can’t decide if it wants to be rice or couscous, but somehow lands squarely in delicious territory every single time. This Italian Orzo Salad with Fresh Basil is basically summer in a bowl, minus the sunburn and mosquito bites. It’s the kind of dish that makes you feel fancy without requiring any actual culinary skills—perfect for when you want to impress but also want to nap.

Ingredients

• 1 cup dried orzo pasta
• 2 cups vegetable broth
• 1/4 cup extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, microplaned
• 1 cup cherry tomatoes, halved
• 1/2 cup Persian cucumbers, finely diced
• 1/4 cup red onion, brunoise-cut
• 1/4 cup Kalamata olives, pitted and sliced
• 2 oz fresh mozzarella pearls
• 1/4 cup fresh basil leaves, chiffonade-cut
• 1/4 cup pine nuts, toasted
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Bring vegetable broth to a rolling boil in a medium saucepan over high heat.
2. Add dried orzo pasta to the boiling broth and stir once to prevent sticking.
3. Reduce heat to medium-low and simmer uncovered for 8-10 minutes, stirring occasionally, until orzo is al dente (tender but with slight resistance when bitten).
4. Drain orzo through a fine-mesh strainer, reserving 2 tablespoons of cooking liquid.
5. Spread cooked orzo in a thin layer on a baking sheet to cool completely, about 15 minutes.
6. Whisk together extra virgin olive oil, freshly squeezed lemon juice, and Dijon mustard in a small bowl until emulsified.
7. Stir in microplaned garlic clove and reserved cooking liquid until fully incorporated.
8. Combine cooled orzo, halved cherry tomatoes, finely diced Persian cucumbers, and brunoise-cut red onion in a large mixing bowl.
9. Pour dressing over orzo mixture and toss gently until evenly coated.
10. Fold in sliced Kalamata olives, fresh mozzarella pearls, and chiffonade-cut fresh basil leaves.
11. Sprinkle toasted pine nuts over the salad.
12. Season with fine sea salt and freshly cracked black pepper, then toss once more to distribute seasonings.

Zesty lemon dressing clings to every tender orzo pearl while the toasted pine nuts provide satisfying crunch against creamy mozzarella bursts. Serve this vibrant salad chilled in hollowed-out heirloom tomatoes for a stunning presentation that’ll make your guests think you graduated from culinary school (your secret’s safe with me).

Lemon Garlic Orzo Primavera

Ever had one of those days where your vegetable drawer is staging a colorful rebellion and your pasta cravings are staging their own coup? Enter this vibrant, zesty number that transforms spring’s bounty into a bowl of pure sunshine—because sometimes dinner should feel like a happy little vacation for your taste buds.

Ingredients

• 1 cup orzo pasta
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 medium zucchini, diced into ½-inch pieces
• 1 cup cherry tomatoes, halved
• ½ cup fresh asparagus, trimmed and cut into 1-inch segments
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest
• ¼ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• ¼ cup fresh basil, chiffonaded
• Salt and freshly ground black pepper

Instructions

1. Bring 4 cups of salted water to a rolling boil in a medium saucepan.
2. Add 1 cup orzo pasta to the boiling water and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the orzo thoroughly, reserving ½ cup of pasta water for later use.
4. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
6. Add 1 medium diced zucchini and cook for 3-4 minutes until slightly tender with visible golden edges.
7. Incorporate 1 cup halved cherry tomatoes and ½ cup asparagus segments, cooking for an additional 2-3 minutes until tomatoes begin to soften and asparagus is bright green.
8. Pour in ¼ cup fresh lemon juice and 1 teaspoon lemon zest, stirring to coat the vegetables evenly.
9. Add the drained orzo to the skillet along with 2 tablespoons unsalted butter, tossing to combine.
10. Gradually incorporate the reserved pasta water, 2 tablespoons at a time, until the sauce lightly coats the orzo.
11. Remove from heat and stir in ¼ cup grated Parmesan cheese until melted and creamy.
12. Fold in ¼ cup chiffonaded fresh basil just before serving.
13. Season generously with salt and freshly ground black pepper to finish.

A symphony of textures awaits—the orzo provides a tender foundation while the vegetables maintain just enough crisp-tender bite to keep things interesting. That bright lemon-garlic sauce clings to every nook and cranny, making each forkful a perfect balance of creamy and zesty. Try serving it alongside grilled chicken or spooned into hollowed-out bell peppers for a playful presentation that’ll make even weeknight dinner feel special.

Italian Chicken Orzo Soup with Vegetables

Yikes, is there anything more soul-soothing than a steaming bowl of soup that basically hugs you from the inside? This Italian Chicken Orzo Soup with Vegetables is the culinary equivalent of your favorite cozy sweater—comforting, reliable, and ridiculously delicious. It’s basically a vacation to Italy in a bowl, minus the airfare and questionable sunburn.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 medium carrots, peeled and cut into ¼-inch rounds
• 3 celery stalks, cut into ¼-inch slices
• 4 garlic cloves, minced
• 8 cups rich chicken stock
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 cup dry orzo pasta
• 2 tsp dried Italian seasoning blend
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 2 cups fresh baby spinach leaves
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Heat 2 tbsp extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 1.5 lbs boneless, skinless chicken thighs with ½ tsp kosher salt and ¼ tsp freshly cracked black pepper.
3. Sear chicken thighs for 5-6 minutes per side until golden brown crust forms.
4. Transfer chicken to a clean plate, allowing residual heat to continue cooking the meat.
5. Add 1 large finely diced yellow onion to the same pot and sauté for 4 minutes until translucent.
6. Stir in 3 medium carrots cut into ¼-inch rounds and 3 celery stalks cut into ¼-inch slices, cooking for 3 minutes until slightly softened.
7. Add 4 minced garlic cloves and cook for 60 seconds until fragrant but not browned.
8. Pour in 8 cups rich chicken stock and 1 can fire-roasted diced tomatoes with their juices, scraping any browned bits from the pot bottom.
9. Return chicken thighs to the pot along with 2 tsp dried Italian seasoning blend and remaining ½ tsp kosher salt and ¼ tsp black pepper.
10. Bring to a boil, then reduce heat to maintain a gentle simmer and cook uncovered for 20 minutes.
11. Remove chicken thighs with tongs and shred using two forks, discarding any remaining fat.
12. Return shredded chicken to the pot and stir in 1 cup dry orzo pasta.
13. Simmer for 10 minutes, stirring occasionally to prevent orzo from sticking to the bottom.
14. Turn off heat and stir in 2 cups fresh baby spinach leaves until just wilted, about 2 minutes.
15. Fold in ¼ cup freshly grated Parmigiano-Reggiano cheese and 2 tbsp finely chopped fresh flat-leaf parsley.

Know that this soup achieves that magical balance where the orzo absorbs just enough broth to become plump and tender while maintaining its shape. The fire-roasted tomatoes lend a subtle smokiness that plays beautifully against the rich chicken and earthy vegetables. For an extra flourish, serve it with crusty garlic bread for dipping, or top with additional Parmigiano-Reggiano and a drizzle of high-quality olive oil.

Spinach and Tomato Orzo Risotto

Golly, have you ever wanted risotto’s creamy comfort without the constant stirring that makes your arm feel like it’s training for a marathon? This spinach and tomato orzo risotto is here to save your dinner—and your bicep—with all the luxurious texture and none of the wrist cramps. It’s basically risotto’s clever, low-maintenance cousin who shows up with flavor and flair.

Ingredients

• 1 cup uncooked orzo pasta
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 3 cups fresh spinach leaves
• 3 cups low-sodium vegetable broth, warmed
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large, heavy-bottomed skillet over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté for 4–5 minutes, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, until aromatic but not browned.
4. Add the uncooked orzo pasta to the skillet and toast for 2 minutes, stirring constantly, until lightly golden. Tip: Toasting the orzo deepens its nutty flavor and helps it absorb liquid evenly.
5. Pour in 1 cup of the warmed vegetable broth and simmer, stirring occasionally, until the liquid is mostly absorbed, about 4 minutes.
6. Continue adding the remaining vegetable broth in 1/2-cup increments, waiting until each addition is nearly absorbed before adding the next, for about 12–15 minutes total.
7. Fold in the halved cherry tomatoes and cook for 2 minutes, until they begin to soften and release their juices.
8. Add the fresh spinach leaves in batches, wilting each addition before adding more, about 3 minutes total.
9. Reduce the heat to low and stir in the grated Parmigiano-Reggiano cheese, unsalted butter, and heavy cream until melted and creamy.
10. Season with kosher salt and freshly ground black pepper, then remove from heat. Tip: Season at the end to avoid over-salting as the broth reduces.
11. Let the orzo risotto rest off the heat for 2 minutes to thicken slightly. Tip: Resting allows the starches to relax, giving you a silkier texture.

Heavenly doesn’t even begin to cover it—this dish is a velvety dream with pops of sweet tomato and earthy spinach in every bite. Serve it piled high in shallow bowls with an extra sprinkle of Parmigiano-Reggiano and a drizzle of olive oil for that restaurant-wow factor, or pair it with grilled chicken for a meal that’s both cozy and chic.

Pesto Orzo with Grilled Vegetables

Calling all pasta lovers who’ve grown tired of the same old spaghetti routine! This pesto orzo with grilled vegetables is about to become your new culinary obsession—a vibrant, flavor-packed dish that proves good things come in small, rice-shaped packages. Get ready to dazzle your taste buds with this Mediterranean-inspired masterpiece that’s as fun to make as it is to devour.

Ingredients

• 1 cup dried orzo pasta
• 2 cups vegetable stock
• 1 medium zucchini, sliced into ½-inch rounds
• 1 large red bell pepper, quartered and seeded
• 1 small red onion, cut into ½-inch wedges
• ¼ cup extra virgin olive oil, divided
• ½ cup homemade basil pesto
• ¼ cup toasted pine nuts
• 2 ounces aged Parmesan cheese, freshly grated
• 1 tablespoon fresh lemon juice
• ½ teaspoon flaky sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Toss zucchini rounds, bell pepper quarters, and onion wedges with 2 tablespoons olive oil in a large mixing bowl.
3. Arrange vegetables in a single layer on the preheated grill, cooking for 4-5 minutes per side until char marks appear and vegetables become tender-crisp.
4. Transfer grilled vegetables to a cutting board and allow them to rest for 3 minutes to redistribute juices.
5. While vegetables rest, bring vegetable stock to a rolling boil in a medium saucepan over high heat.
6. Add orzo pasta to the boiling stock, reducing heat to maintain a gentle simmer.
7. Cook orzo for 8-9 minutes, stirring occasionally, until al dente and most liquid is absorbed.
8. Drain any excess liquid from the orzo, then transfer to a large serving bowl.
9. Immediately fold homemade basil pesto into the hot orzo until evenly coated.
10. Chop grilled vegetables into bite-sized pieces and gently incorporate into the pesto orzo.
11. Drizzle remaining 2 tablespoons olive oil and fresh lemon juice over the mixture.
12. Sprinkle with toasted pine nuts, freshly grated Parmesan, flaky sea salt, and cracked black pepper.
13. Toss everything together gently to combine while maintaining vegetable integrity.

Vibrant and satisfying, this dish delivers creamy orzo punctuated by smoky grilled vegetables and the bright herbaceousness of fresh pesto. The toasted pine nuts add delightful crunch against the tender pasta, while the Parmesan brings salty complexity that ties everything together. Serve it warm as a stunning main course or chilled for an impressive picnic salad that will have everyone asking for the recipe!

Baked Italian Meatball Orzo

Mmm… if you’ve ever wished your favorite Italian restaurant would just move into your kitchen, this Baked Italian Meatball Orzo is about to become your new best friend. It’s the cozy, one-pan wonder that delivers maximum comfort with minimal effort—basically the culinary equivalent of a warm hug from your Italian grandmother (if she had a PhD in deliciousness).

Ingredients

– 1 lb ground beef (80/20 blend)
– ½ cup panko breadcrumbs
– ¼ cup whole milk
– 1 large pasture-raised egg, lightly beaten
– 3 garlic cloves, minced
– ¼ cup fresh parsley, finely chopped
– ½ cup grated Parmigiano-Reggiano
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp extra virgin olive oil
– 1 medium yellow onion, diced
– 1 cup dry orzo pasta
– 24 oz jarred marinara sauce
– 2 cups low-sodium chicken broth
– ½ cup heavy cream
– 1 cup shredded whole milk mozzarella
– Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F.
2. In a large mixing bowl, combine ground beef, panko breadcrumbs, whole milk, beaten egg, minced garlic, chopped parsley, grated Parmigiano-Reggiano, kosher salt, and black pepper.
3. Gently mix the ingredients with your hands until just combined—overmixing will create tough meatballs.
4. Form the mixture into 1½-inch meatballs, placing them on a parchment-lined baking sheet.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Brown the meatballs in batches, turning them every 2 minutes until all sides develop a golden-brown crust.
7. Remove meatballs from the skillet and set aside on a clean plate.
8. In the same skillet, sauté diced onion for 3-4 minutes until translucent and fragrant.
9. Add dry orzo to the skillet and toast for 1 minute, stirring constantly until lightly golden.
10. Pour in marinara sauce, chicken broth, and heavy cream, scraping up any browned bits from the bottom of the pan.
11. Return the meatballs to the skillet, nestling them into the sauce mixture.
12. Bring the liquid to a gentle simmer, then immediately transfer the skillet to the preheated oven.
13. Bake uncovered for 20 minutes until the orzo is tender and has absorbed most of the liquid.
14. Remove from oven and sprinkle shredded mozzarella evenly over the top.
15. Return to oven for 5-7 minutes until the cheese is bubbly and lightly browned.
16. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

Bubbling with cheesy goodness, this dish emerges from the oven with creamy orzo that clings perfectly to each savory meatball. The texture is pure comfort—tender pasta swimming in rich, tomato-kissed cream sauce that makes every bite better than the last. Serve it straight from the skillet with a shower of fresh basil, or pair with a crisp green salad for the ultimate weeknight victory lap.

Tuscan Shrimp Orzo with Sun-Dried Tomatoes

Gather ’round, hungry humans, because we’re about to transform your Tuesday night from “meh” to “MAGNIFICO” with a dish that’s basically a vacation to Italy in a bowl—no passport required. Get ready to dive fork-first into creamy, dreamy orzo swimming with plump shrimp and those little flavor bombs known as sun-dried tomatoes. Trust me, your taste buds will send you a thank-you note.

Ingredients

• 1 lb wild-caught large shrimp, peeled and deveined
• 1 cup orzo pasta
• ½ cup sun-dried tomatoes in oil, thinly sliced
• 3 tbsp sun-dried tomato oil (from the jar)
• 4 garlic cloves, minced
• 1 small yellow onion, finely diced
• 2 cups low-sodium chicken broth
• ½ cup heavy cream
• 2 tbsp unsalted butter
• ½ cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup fresh basil, chiffonaded
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes
• Kosher salt and freshly cracked black pepper, to season

Instructions

1. Pat the shrimp completely dry with paper towels and season both sides with kosher salt, black pepper, and smoked paprika.
2. Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium-high heat until shimmering.
3. Sear the shrimp for 90 seconds per side, until opaque and lightly golden, then transfer to a clean plate. Tip: Avoid overcrowding the skillet to ensure a proper sear, not a steam.
4. Reduce heat to medium and melt the unsalted butter in the same skillet.
5. Sauté the diced onion for 4–5 minutes, until translucent and fragrant.
6. Add the minced garlic and crushed red pepper flakes, stirring for 60 seconds until aromatic but not browned.
7. Pour in the orzo and toast for 2 minutes, stirring constantly, until lightly golden and nutty-smelling. Tip: Toasting the orzo deepens its flavor and helps it absorb the broth more effectively.
8. Add the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet.
9. Stir in the sliced sun-dried tomatoes and remaining 1 tablespoon of sun-dried tomato oil.
10. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10–12 minutes, until the orzo is al dente and most liquid is absorbed.
11. Remove the skillet from heat and stir in the grated Parmigiano-Reggiano until melted and creamy.
12. Return the seared shrimp to the skillet, gently folding them into the orzo to warm through. Tip: Adding the shrimp at the end prevents them from becoming tough and rubbery.
13. Fold in the fresh basil just before serving.

Here’s the glorious finale: each bite delivers tender shrimp nestled in luxuriously creamy orzo, punctuated by the sweet-tangy punch of sun-dried tomatoes and a subtle kick of heat. Serve it straight from the skillet with a crisp green salad and crusty bread for sopping up every last drop of that irresistible sauce—because wasting it would be a culinary crime.

Italian Orzo with Sausage and Peppers

Let’s be real—sometimes you want pasta night to feel fancy without the fuss of boiling a giant pot of water. This Italian orzo with sausage and peppers is your weeknight hero, delivering cozy, carb-loaded comfort in one skillet (and maybe saving your sanity in the process).

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 red bell peppers, thinly sliced
• 3 garlic cloves, minced
• 1 ½ cups dry orzo pasta
• 4 cups low-sodium chicken stock, warmed
• ½ cup grated Parmigiano-Reggiano cheese
• ¼ cup fresh basil leaves, thinly sliced
• 1 tsp crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Instructions

1. Heat a large, high-sided skillet over medium-high heat and add 1 tablespoon of extra-virgin olive oil.
2. Add the sweet Italian sausage, breaking it into ½-inch crumbles with a wooden spoon, and cook for 6–8 minutes until browned and cooked through.
3. Transfer the sausage to a plate, leaving 1 tablespoon of rendered fat in the skillet.
4. Add the remaining 1 tablespoon of extra-virgin olive oil to the skillet.
5. Sauté the finely diced yellow onion and thinly sliced red bell peppers for 5–7 minutes until softened and lightly caramelized.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the dry orzo pasta to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
8. Pour in the warmed low-sodium chicken stock, scraping up any browned bits from the bottom of the skillet.
9. Bring the mixture to a simmer, then reduce the heat to medium-low and cook uncovered for 10–12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
10. Return the cooked sausage to the skillet and stir to combine.
11. Remove the skillet from the heat and stir in the grated Parmigiano-Reggiano cheese until melted and creamy.
12. Fold in the thinly sliced fresh basil leaves and 1 teaspoon of crushed red pepper flakes.
13. Season with kosher salt and freshly ground black pepper to taste.

The orzo becomes wonderfully plump and tender, soaking up all the savory sausage flavors and sweet pepper notes. Serve it straight from the skillet with an extra sprinkle of Parmigiano-Reggiano and a drizzle of olive oil for a restaurant-worthy finish that’s secretly low-effort.

Caprese Orzo with Mozzarella and Basil

Whoever said pasta salads were boring clearly never met this vibrant, cheese-studded masterpiece that basically screams summer in a bowl. We’re taking the classic Caprese trio and giving it a carb-loaded glow-up with tender orzo that soaks up all those glorious flavors.

Ingredients

• 1 ½ cups dried orzo pasta
• 3 tablespoons extra-virgin olive oil, divided
• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella pearls (ciliegine)
• ½ cup fresh basil leaves, chiffonade-cut
• 2 tablespoons aged balsamic glaze
• 1 teaspoon flaky sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot over high heat.
2. Add the dried orzo pasta to the boiling water and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the orzo thoroughly in a fine-mesh colander, then immediately transfer to a large mixing bowl.
4. While the orzo is still warm, drizzle with 2 tablespoons of extra-virgin olive oil and toss gently to coat and prevent clumping.
5. Allow the orzo to cool to room temperature, approximately 20 minutes, stirring occasionally to release steam.
6. Add the halved cherry tomatoes, fresh mozzarella pearls, and chiffonade-cut basil leaves to the cooled orzo.
7. Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the mixture.
8. Season with flaky sea salt and freshly cracked black pepper, then toss everything gently until evenly combined.
9. Transfer the completed salad to a serving bowl and drizzle with aged balsamic glaze in a zigzag pattern across the top.

But here’s the beautiful part: each forkful delivers the perfect textural symphony of chewy orzo, burst tomatoes, and creamy mozzarella pearls. The basil adds that fresh herbal punch while the balsamic glaze provides just enough sweetness to balance the tang. Serve it piled high on a platter for your next backyard gathering, or pack it for a picnic where it actually improves as the flavors mingle.

Mushroom and Spinach Orzo Pilaf

Aren’t you tired of side dishes that just sit there looking sad on your plate? This Mushroom and Spinach Orzo Pilaf is about to become the main character of your dinner table—it’s got more personality than your aunt’s holiday sweater collection and tastes infinitely better.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 8 ounces cremini mushrooms, thinly sliced
– 1 cup uncooked orzo pasta
– 2 cups vegetable broth
– 1/2 cup dry white wine
– 4 cups fresh baby spinach
– 1/4 cup grated Parmesan cheese
– 1 tablespoon unsalted butter
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the finely diced yellow onion and sauté for 3-4 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
4. Add the thinly sliced cremini mushrooms and cook for 6-7 minutes until they release their liquid and develop a golden-brown sear.
5. Pour in the uncooked orzo pasta and toast for 2 minutes, stirring constantly until lightly golden and nutty-smelling.
6. Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom, and cook until the liquid reduces by half, about 2 minutes.
7. Add the vegetable broth, fresh thyme leaves, kosher salt, and freshly ground black pepper, then bring to a simmer.
8. Reduce heat to low, cover the skillet, and simmer for 10 minutes until the orzo is al dente and has absorbed most of the liquid.
9. Uncover the skillet and stir in the fresh baby spinach in two batches until wilted, about 2 minutes total.
10. Remove from heat and stir in the grated Parmesan cheese and unsalted butter until melted and creamy.
11. Let the pilaf rest for 3 minutes off heat to allow the flavors to meld and the texture to set.Zesty with garlicky undertones and earthy mushroom richness, this pilaf achieves the perfect balance between creamy and toothsome. Serve it alongside grilled chicken for a complete meal, or top with a fried egg for an instant brunch upgrade—either way, it’s guaranteed to steal the spotlight.

Italian Orzo with Roasted Tomatoes and Artichokes

Just when you thought pasta couldn’t get more charming, along comes this little number that’ll make your taste buds do the tarantella. This Italian orzo with roasted tomatoes and artichokes is basically a Mediterranean vacation in a bowl—minus the flight delays and questionable sunscreen choices.

Ingredients

• 1 cup dried orzo pasta
• 2 cups cherry tomatoes, halved
• 1 cup marinated artichoke hearts, drained and quartered
• 3 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 2 cups vegetable broth
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• 1/4 cup fresh basil leaves, chiffonade-cut
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved cherry tomatoes with 1 tablespoon of extra-virgin olive oil, 1/2 teaspoon of flaky sea salt, and 1/4 teaspoon of freshly cracked black pepper on the prepared baking sheet.
3. Roast the tomatoes for 20-25 minutes until they collapse and develop caramelized edges, rotating the pan halfway through cooking.
4. Heat the remaining 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering.
5. Add the minced garlic and sauté for 45-60 seconds until fragrant but not browned.
6. Toast the dried orzo pasta in the skillet for 2-3 minutes, stirring constantly, until lightly golden and nutty-smelling.
7. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom, and cook until the liquid reduces by half, about 1-2 minutes.
8. Pour in the vegetable broth and bring to a simmer, then reduce heat to maintain a gentle bubble.
9. Cook the orzo for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the pasta is al dente.
10. Stir in the quartered marinated artichoke hearts and roasted tomatoes during the final 2 minutes of cooking to warm through.
11. Remove the skillet from heat and stir in the unsalted butter and freshly grated Parmigiano-Reggiano cheese until melted and creamy.
12. Fold in the chiffonade-cut fresh basil leaves and season with remaining flaky sea salt and freshly cracked black pepper.

Divinely creamy yet surprisingly light, this dish delivers pops of sweet roasted tomato against the tangy artichoke hearts, all hugged by that perfectly al dente orzo. Serve it family-style in a beautiful ceramic bowl with crusty bread for sopping up every last bit of that glorious sauce, or fancy it up with grilled shrimp for a complete meal that’ll have everyone asking for seconds.

Chicken and Mushroom Orzo with Italian Herbs

Savor this cozy, one-pot wonder that’ll have you questioning why you ever bothered with multiple pans. Chicken and Mushroom Orzo with Italian Herbs is the ultimate weeknight hero—flavor-packed, fuss-free, and guaranteed to earn you a standing ovation from your taste buds (and maybe even your cat).

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and diced into 1-inch pieces
• 8 oz cremini mushrooms, thinly sliced
• 1 cup dry orzo pasta
• 3 cups low-sodium chicken stock, warmed to 120°F
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 2 tsp Italian seasoning blend
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup heavy cream
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Kosher salt and freshly cracked black pepper, to season

Instructions

1. Heat 2 tbsp extra-virgin olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering, about 90 seconds.
2. Season 1 lb diced chicken thighs generously with kosher salt and black pepper, then add to the pot in a single layer, searing until golden-brown on all sides, approximately 6–8 minutes total. Tip: Avoid overcrowding to ensure a proper sear—cook in batches if needed.
3. Transfer the seared chicken to a clean plate using a slotted spoon, reserving any rendered fat in the pot.
4. Add 1 diced yellow onion to the pot and sauté until translucent and lightly caramelized, about 5–7 minutes, stirring occasionally.
5. Stir in 8 oz sliced cremini mushrooms and cook until they release their moisture and develop a deep golden color, roughly 8–10 minutes.
6. Add 3 minced garlic cloves and 2 tsp Italian seasoning blend, toasting for 30 seconds until fragrant.
7. Pour in 1 cup dry orzo pasta, toasting for 1 minute while stirring constantly to coat each grain with the oil and aromatics.
8. Pour in 3 cups warmed chicken stock, scraping the bottom of the pot to deglaze any browned bits.
9. Return the seared chicken and any accumulated juices to the pot, stirring to combine.
10. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 12–14 minutes, or until the orzo is al dente and has absorbed most of the liquid.
11. Stir in 1/2 cup grated Parmigiano-Reggiano, 1/4 cup heavy cream, and 1 tbsp unsalted butter until the sauce is creamy and emulsified. Tip: For a silkier texture, remove the pot from heat before adding the dairy to prevent curdling.
12. Fold in 2 tbsp chopped fresh parsley, then season with additional salt and pepper if desired. Tip: Taste and adjust seasoning at this stage—the cheese adds saltiness, so go easy at first.

Delightfully creamy yet not overly heavy, this dish boasts tender chicken, earthy mushrooms, and perfectly cooked orzo in a rich, herb-infused sauce. Serve it straight from the pot with a crisp arugula salad for contrast, or top with extra Parmigiano-Reggiano and a drizzle of truffle oil to elevate it into dinner-party territory.

Sicilian Lemon Orzo with Olives and Capers

Sicilian lemon orzo with olives and capers is the kind of dish that makes you feel like you’ve whisked yourself away to a sun-drenched Italian coastline, all without leaving your kitchen—or putting on pants. It’s bright, zesty, and so ridiculously easy that even your most kitchen-averse friend could pull it off with flair. Basically, it’s a flavor vacation in a bowl, and your taste buds are first-class passengers.

Ingredients

• 1 cup orzo pasta
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons capers, rinsed and drained
• Zest and juice of 2 Sicilian lemons
• 2 cups vegetable broth
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup grated Pecorino Romano cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering.
2. Add 1 small finely diced yellow onion and sauté for 4–5 minutes, until translucent and fragrant.
3. Stir in 2 minced garlic cloves and cook for 1 minute, until aromatic but not browned.
4. Add 1 cup of orzo pasta to the skillet and toast for 2–3 minutes, stirring frequently, until lightly golden. (Toasting the orzo enhances its nutty flavor and prevents it from becoming gummy.)
5. Pour in 2 cups of vegetable broth and bring to a gentle boil, then reduce the heat to low and cover the skillet.
6. Simmer for 8–10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.
7. Fold in 1/2 cup of halved Kalamata olives, 2 tablespoons of rinsed capers, and the zest and juice of 2 Sicilian lemons.
8. Cook for an additional 2 minutes, allowing the flavors to meld. (Adding lemon zest at the end preserves its bright, aromatic oils.)
9. Remove the skillet from the heat and stir in 1/4 cup of finely chopped fresh parsley and 1/4 cup of grated Pecorino Romano cheese.
10. Season with salt and freshly ground black pepper to taste, adjusting as needed. (Be mindful of salt since the olives, capers, and cheese already contribute salinity.)

Creamy yet vibrant, this orzo boasts a tangy punch from the lemons and briny pops from the olives and capers. Serve it warm as a standalone meal or alongside grilled fish for a restaurant-worthy dinner that’s effortlessly elegant.

Conclusion

Zesty, versatile, and utterly delicious—these 26 Italian orzo recipes prove this tiny pasta is a kitchen superstar! Whether you’re craving a cozy soup, vibrant salad, or creamy risotto-style dish, there’s something here for every home cook. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to spread the pasta love!