10+ Orzo Pasta Recipes You’ll Love to Try Today

Orzo pasta is this small, rice-shaped pasta that works in all sorts of meals. It’s super easy to cook and fits right into soups, salads, or as a side.

Orzo pasta recipes come together fast and offer so many tasty, flexible options for your kitchen.

Whether you’re craving something creamy, cheesy, or just loaded with fresh veggies, orzo can handle it. Let’s check out a bunch of ways to enjoy orzo in your meals.

Ingredients

• Orzo pasta
• Butter
• Garlic
• Parmesan cheese
• Milk

Cooking Instructions

1. Boil water and cook orzo pasta until tender, about 8-10 minutes.
2. Drain and set aside.
3. In a pan, melt butter over medium heat.
4. Add minced garlic and cook for 1-2 minutes.
5. Stir in cooked orzo, Parmesan cheese, and milk.
6. Cook until the cheese melts and the sauce turns creamy.
7. Serve warm.

1) Creamy Garlic Parmesan Orzo

This creamy garlic Parmesan orzo comes together quickly and tastes fantastic. You cook orzo in a buttery sauce with garlic and Parmesan, and the result is smooth and cheesy without being too much.

It’s a one-pot meal, which is always a win. Garlic brings a nice kick, while Parmesan gives that salty, rich finish.

You can whip this up in about 15 to 20 minutes. Perfect for those nights when you just want something warm and comforting but don’t have much time.

Ingredients:

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves, finely chopped
• ¼ cup grated Parmesan cheese
• 2 tablespoons milk
• Salt and pepper to taste

Cooking Instructions:

1. Heat olive oil and butter in a pan over medium heat.
2. Add chopped garlic and cook until fragrant, about 1-2 minutes.
3. Pour in orzo and stir to coat with oil and butter.
4. Add water or broth (about 1½ cups) and bring to a boil.
5. Lower heat, cover, and simmer until orzo is tender, around 10 minutes.
6. Stir in Parmesan cheese and milk. Mix well until creamy.
7. Season with salt and pepper, then serve warm.

2) One-Pot Spinach Parmesan Orzo

If you want a quick, tasty meal, this one-pot spinach Parmesan orzo is a solid pick. You cook everything in just one pan, so cleanup is a breeze.

The orzo cooks right alongside fresh spinach and gets creamy from the Parmesan. It’s ready in about 15 to 20 minutes.

Fresh spinach keeps things light, and the cheese brings just enough richness. Great as a main or a side, honestly.

Ingredients:

• 1 cup orzo pasta
• 3 cups fresh spinach
• 1 cup grated Parmesan cheese
• 2 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add garlic and cook until fragrant, about 1 minute.
3. Pour in the orzo and broth, then bring to a boil.
4. Reduce heat and simmer, stirring often, until orzo is tender (about 10 minutes).
5. Stir in spinach and cook until wilted.
6. Remove from heat and mix in Parmesan cheese.
7. Season with salt and pepper before serving.

3) Toasted Orzo with Sun-Dried Tomatoes and Garlic

Toasting orzo in a pan gives it a nutty flavor that’s hard to beat. You just cook the orzo until it’s golden brown, and suddenly the whole kitchen smells amazing.

Add garlic and chopped sun-dried tomatoes for a Mediterranean vibe. Garlic brings savory notes, while sun-dried tomatoes add a sweet tang.

Finish with Parmesan for a creamy touch. This one takes about 15 minutes and goes great with grilled chicken or a fresh salad.

Ingredients

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/3 cup chopped sun-dried tomatoes
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan over medium heat.
2. Add orzo and toast until golden brown, about 3-5 minutes.
3. Stir in garlic and cook for 1 minute.
4. Add sun-dried tomatoes and cook for 2 more minutes.
5. Remove from heat and mix in Parmesan cheese.
6. Season with salt and pepper before serving.

Check out the toasted orzo pasta recipe with Parmesan and sun-dried tomatoes for more inspiration.

4) Lemon-Dill Orzo Salad

This lemon-dill orzo salad is bright and refreshing—great for sunny days. The lemon juice and zest pack a tangy punch, and fresh dill brings a gentle, herby flavor.

You can toss in feta or cucumbers for extra texture and taste. Chickpeas make it heartier if you’re leaning toward a meal.

It’s simple to throw together and tastes best chilled.

Ingredients

• 1 cup orzo pasta
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2-3 teaspoons fresh dill, chopped
• 1/2 cup crumbled feta cheese (optional)
• 1 cup chickpeas (optional)
• 1/2 cup chopped cucumbers (optional)
• 2 teaspoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Cook orzo according to package instructions. Drain and let cool.
2. In a bowl, mix lemon juice, zest, dill, olive oil, salt, and pepper.
3. Toss cooled orzo with lemon dressing.
4. Add feta, chickpeas, and cucumbers if you want. Mix gently.
5. Chill for at least 30 minutes before serving.

Find a nice lemon dill orzo recipe here.

5) Orzo-Stuffed Bell Peppers

Stuff bell peppers with orzo, cheese, herbs, and veggies for a meal that looks as good as it tastes. You can pick red, yellow, or orange peppers for a pop of color.

The orzo filling usually has garlic, onions, spinach, and tomatoes. Cheese like feta or parmesan adds extra flavor.

After stuffing, bake the peppers in a dish with broth to keep them moist. This is a great way to use up leftover pasta or veggies.

Ingredients

• 4 large bell peppers (any color)
• 1 cup orzo pasta, cooked
• 1 cup chopped spinach
• 1/2 cup diced tomatoes
• 1/2 cup cheese (feta, parmesan, or mozzarella)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers and remove seeds.
3. Sauté onion and garlic in olive oil until soft.
4. Mix cooked orzo, spinach, tomatoes, cheese, onion, and garlic. Season with salt and pepper.
5. Stuff the peppers with the orzo mixture.
6. Place peppers in a baking dish. Pour broth around the peppers.
7. Cover with foil and bake for 40-45 minutes until peppers are tender.
8. Remove foil and bake 5 more minutes to brown the tops, if that’s your thing.

6) Greek Tomato Soup with Orzo

Greek tomato soup with orzo is warm and satisfying. The rich tomato broth and small orzo pasta make it filling but not too heavy.

Try adding a little feta for a salty finish. The soup cooks fast, usually under an hour.

Start by sautéing onions, garlic, and celery to build flavor. Then add tomatoes, broth, and orzo, letting it simmer until the pasta is soft.

Enjoy it with crusty bread. Perfect for a simple weeknight meal that feels cozy and fresh.

Ingredients:

• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• 3 cans (14.5 oz each) diced tomatoes
• 4 cups chicken broth
• 1 cup orzo pasta
• Salt and pepper to taste
• Optional: feta cheese for topping

Cooking Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, celery, and garlic; cook until soft (about 5 minutes).
3. Stir in diced tomatoes and chicken broth; bring to a boil.
4. Add orzo, reduce heat to low, and simmer for 10-12 minutes until pasta is tender.
5. Season with salt and pepper.
6. Serve hot, and top with feta if you like.

You can find more details on Dimitras Dishes.

7) Grilled Zucchini Orzo

Grilled zucchini orzo is fresh and so easy to love. The zucchini picks up a smoky flavor from the grill that goes perfectly with the tender orzo.

A sprinkle of herbs and a squeeze of lemon brighten everything up. It’s a great choice for a quick lunch or a light dinner.

You don’t need much—just a few ingredients. Grilled zucchini adds texture and flavor without making the dish feel heavy.

Ingredients

• 1 cup orzo pasta
• 3 zucchinis, halved
• 1 vine-ripened tomato, quartered
• 1 spring onion, quartered
• 5 cloves garlic, minced
• Olive oil
• Salt and pepper
• Fresh lemon juice

Cooking Instructions

1. Preheat your grill to 400°F (200°C).
2. Toss the zucchini, tomato, and spring onion with olive oil, salt, and pepper.
3. Grill vegetables until tender and a bit charred, about 5-7 minutes.
4. Cook orzo according to package directions, then drain.
5. Mix grilled vegetables, garlic, and orzo in a bowl.
6. Add lemon juice and toss it all together.
7. Serve warm or at room temperature.

8) Antipasto Orzo Pasta Salad

You’ll probably love this Antipasto Orzo Pasta Salad because it’s loaded with fresh, punchy ingredients. Orzo pasta mixes with juicy tomatoes, creamy mozzarella, briny olives, crisp cucumbers, and a little pepperoni—each bite’s got a bit of everything.

It works for a quick lunch or a party spread, honestly. I like how it stays fresh for a few days, so you can make it ahead.

Drizzle on some Italian dressing or a sharp vinaigrette for a little zing. The colors pop, and it tastes great chilled or at room temp—no fuss.

Ingredients

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls or cubes
• ½ cup black olives, sliced
• ½ cup cucumber, diced
• ½ cup pepperoni, sliced
• ¼ cup Italian dressing

Cooking Instructions

1. Cook the orzo pasta following the package instructions. Drain, then let it cool.
2. Toss orzo, tomatoes, mozzarella, olives, cucumber, and pepperoni together in a big bowl.
3. Pour Italian dressing over everything and give it a good mix.
4. Pop it in the fridge for at least 30 minutes before serving.

9) Orzo Salad with Scallions and Hazelnuts

Here’s an orzo salad that’s bright, crisp, and a little unexpected. Sweet golden raisins, fresh scallions, and toasted hazelnuts all come together with a zippy lime dressing.

It’s pretty easy to throw together and works as a side or a light meal. Cold salads like this just hit differently on warm days, don’t they?

The toasted hazelnuts give it a crunch that stands out. Scallions bring in that gentle onion kick, and the raisins add a nice pop of sweetness.

Ingredients

• 1 cup orzo
• 1/2 cup hazelnuts
• 1/2 cup golden raisins
• 6 scallions
• 1 lime, juiced
• 1/4 tsp kosher salt

Cooking Instructions

1. Cook orzo as the package says, drain, and let it cool off.
2. Toast hazelnuts in a dry pan for about 5 minutes, until they smell nutty and look golden.
3. Chop scallions, then mix them with orzo, raisins, and hazelnuts.
4. Squeeze in lime juice and sprinkle in salt. Stir everything together.
5. Chill it before serving—it tastes best that way.

For more details, check out this orzo salad recipe with scallions and hazelnuts.

10) One-Pan Creamy Orzo with Protein

This one-pan creamy orzo is honestly one of the easiest ways to sneak protein into your dinner. Chicken works great, but beans or tofu totally hold their own if you want to keep things meatless.

Orzo cooks right in chicken or veggie broth, picking up way more flavor than you’d expect for the effort. Garlic and a bit of butter? That’s where the magic starts.

Finish it off with heavy cream or your favorite plant-based swap for a smooth, cozy texture. The whole thing comes together in about 25 minutes, give or take.

If you’re like me and always short on time, this recipe just fits. Toss in a handful of spinach or whatever greens are hanging out in your fridge—makes it look good and, hey, you get some extra vitamins.

Ingredients:

• 3/4 cup orzo pasta
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth (or vegetable broth)
• 1/4 cup heavy cream
• 1 cup cooked chicken, beans, or tofu
• Salt and pepper to taste

Cooking Instructions:

1. Melt the butter in a pan over medium heat.
2. Add the garlic and cook until it smells amazing—just a minute or so.
3. Stir in the orzo so it gets coated in all that buttery garlic goodness.
4. Pour in the broth and bring everything to a simmer.
5. Keep stirring every so often until the orzo’s tender and most of the liquid disappears.
6. Stir in the cream and your protein of choice.
7. Add salt and pepper, taste, and serve it up warm.

Want another take? Check out this one-pan creamy orzo recipe.