10+ Orzo Recipes for Easy and Delicious Meals

Orzo’s this tiny, rice-shaped pasta that sneaks into all sorts of meals. Throw it in soups, salads, or just serve it as a side.

It cooks fast and soaks up whatever flavors you toss its way. That makes it a handy staple for just about any kitchen.

If you’re after a tasty but low-effort way to shake up your weekly meals, orzo recipes are a solid bet. You’ll find everything from super simple ideas to a few that are a bit more involved, but they all let this little pasta shine.

There’s something here for every mood and occasion.

Ingredients

• Orzo pasta
• Butter or olive oil
• Garlic
• Parmesan cheese
• Fresh herbs (like parsley)
• Optional veggies or proteins

Cooking Instructions

1. Boil water and cook orzo pasta according to package directions (usually about 8-10 minutes).
2. Drain orzo and set aside.
3. In a pan, melt butter or heat olive oil.
4. Add minced garlic and sauté until fragrant.
5. Stir in cooked orzo and Parmesan cheese.
6. Mix in fresh herbs or other ingredients as desired.
7. Serve warm and enjoy.

1) Parmesan Garlic Orzo with Butter

Parmesan Garlic Orzo with Butter is one of those dishes that’s both easy and satisfying. Just cook the orzo until it’s tender, then toss it with butter, garlic, and a generous handful of Parmesan.

Butter brings a rich, cozy vibe, and the garlic keeps things savory.

You can eat it as a side or just grab a bowl for lunch. It comes together fast, with ingredients you probably already have.

Creamy, cheesy, and ready in about 20 minutes—what’s not to like?

Ingredients

• 1 cup dry orzo
• 2 tablespoons butter
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 ½ cups water or broth

Cooking Instructions

1. Bring water or broth to a boil in a pot.
2. Add orzo and cook until tender, about 8-10 minutes.
3. Drain any extra liquid if there’s too much left.
4. Return orzo to the pot and add butter and garlic. Stir over low heat until the butter melts.
5. Add Parmesan, salt, and pepper.
6. Serve warm.

Get the details at Garlic Parmesan Orzo recipe.

2) Creamy Garlic Parmesan Orzo

Creamy Garlic Parmesan Orzo is comfort food you can whip up fast. Garlic and Parmesan bring a ton of flavor, and the whole thing comes together in one pot.

Start by sautéing garlic and shallots in butter and olive oil. Add orzo, cook it in chicken broth, and finish with a splash of cream and Parmesan.

You can serve it as a side, or let it steal the spotlight as a light main dish.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large shallot, finely chopped
• 4 garlic cloves, minced
• 1 cup orzo pasta
• 4 cups chicken broth
• ½ cup half & half or milk
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil and butter in a pot over medium.
2. Add shallots and garlic; cook until soft, about 2 minutes.
3. Stir in orzo and cook for another minute or two.
4. Pour in chicken broth, bring to a boil, then reduce heat and let it simmer—stir often.
5. Cook until orzo is tender, about 10 minutes.
6. Stir in half & half and Parmesan until it’s creamy.
7. Add salt and pepper to taste.

Want more tips? Check Jo Cooks.

3) Greek Orzo Salad with Feta and Olives

Greek Orzo Salad is bright, fresh, and honestly kind of addictive. Orzo gets tossed with cucumbers, tomatoes, and kalamata olives.

Crumbled feta brings a creamy, tangy punch.

Fresh herbs like parsley or oregano make it feel even lighter. A simple red wine vinaigrette ties it all together.

It works for lunch, as a side, or even a light dinner. Chill it for an hour if you want the flavors to really meld.

Ingredients

• 8 ounces dry orzo
• 1 cup grape tomatoes, quartered
• 2 Persian cucumbers, quartered
• ½ cup crumbled feta cheese
• ½ cup kalamata olives, sliced
• ¼ cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons red wine vinegar
• ¼ cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Cook orzo as the package says. Drain and let it cool.
2. In a big bowl, mix orzo, tomatoes, cucumbers, olives, red onion, and parsley.
3. Whisk red wine vinegar, olive oil, salt, and pepper in a small bowl.
4. Pour the dressing over the salad and toss gently.
5. Sprinkle feta on top. Serve right away or chill for later.

More info at Greek Orzo Salad with Feta recipe.

4) Easy Orzo with Fresh Herbs

This orzo with fresh herbs is about as simple as it gets. Just cook the orzo, toss in a bunch of chopped herbs, and you’re done.

Parsley, basil, dill, chives—whatever you’ve got on hand will work. A squeeze of lemon wakes everything up.

A little butter or olive oil helps the flavors stick. It’s quick, light, and goes with just about anything.

Ingredients

• 1½ cups orzo
• 2 tablespoons butter or olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• Juice of half a lemon
• Salt and pepper to taste

Cooking Instructions

1. Cook orzo in salted boiling water until tender, about 8-10 minutes.
2. Drain and return to the pot.
3. Stir in butter or olive oil while it’s still warm.
4. Add all the herbs and lemon juice.
5. Mix well, season, and serve.

Need more ideas? Try this garlic and fresh herb orzo.

5) Toasted Orzo with Sun-dried Tomatoes

Toasting orzo in a pan before cooking gives it a nutty, almost popcorn-like flavor. Once it’s golden, add garlic and sun-dried tomatoes for a tangy kick.

Finish with Parmesan for a salty, creamy bite. The whole thing comes together in about 15 minutes.

It’s a side, a light lunch, or whatever you want it to be.

Ingredients

• 1 cup dry orzo
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup chopped sun-dried tomatoes (oil-packed)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan over medium.
2. Add orzo and toast, stirring, until golden—about 5-7 minutes.
3. Stir in garlic and cook for a minute.
4. Add sun-dried tomatoes and 1 cup water or broth.
5. Simmer until the liquid is gone, about 6-8 minutes.
6. Take off the heat and stir in Parmesan.
7. Season and serve.

6) Lemon-Feta Chicken and Orzo

Lemon-Feta Chicken and Orzo is all about bright, punchy flavors. You cook the chicken until golden, then simmer orzo and lemon in the same pan.

Crumble feta over the top for a creamy, salty finish.

It’s a one-pan meal, so cleanup is a breeze. The lemon and feta give it a Greek vibe that feels special but doesn’t take much work.

You can toss in extra veggies or herbs if you want to mix things up.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup orzo pasta
• 1 lemon (juice and zest)
• 4 oz feta cheese, crumbled
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups chicken broth

Cooking Instructions

1. Heat olive oil in a big pan over medium.
2. Season chicken with garlic, oregano, salt, and pepper.
3. Cook chicken until browned and done, about 6-7 minutes per side. Remove and set aside.
4. Add orzo to the pan, toast for a minute or two.
5. Pour in broth, lemon juice, and zest. Simmer.
6. Cook orzo until tender, about 8-10 minutes.
7. Add chicken back to the pan to heat through.
8. Sprinkle feta on just before serving.

7) One Pot Creamy Orzo with Spinach

This one-pot creamy orzo with spinach is as easy as it gets. Everything goes in the same pot, so you won’t be stuck with a pile of dishes.

Sauté onions and garlic, then add orzo and liquid. As it cooks, the orzo gets creamy and soaks up all those flavors.

Stir in fresh spinach and Parmesan at the end for a smooth finish. It’s a quick dinner or a simple side, ready in about 30 minutes.

Ingredients

• 1 cup orzo
• 2 cups fresh spinach
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil and butter in a pot over medium heat.
2. Sauté onion for 3-4 minutes until soft.
3. Add garlic and cook for 1 minute.
4. Pour in orzo and stir to coat.
5. Add broth and bring to a boil.
6. Reduce heat and simmer until orzo is tender, about 10 minutes.
7. Stir in spinach and cook until wilted.
8. Mix in Parmesan cheese and season with salt and pepper.
9. Serve warm.

For more details, check out this one-pot creamy spinach orzo recipe.

8) Orzo Salad with Scallions and Golden Raisins

This orzo salad is fresh, a little sweet, and honestly pretty hard to resist. The orzo’s tender, scallions add crunch, and golden raisins sneak in a pop of sweetness.

Hazelnuts lend a nutty vibe, and the dressing keeps things simple. It’s super easy to throw together, and it works as a side or a light meal.

Serve it chilled or at room temp—whatever you’re feeling. It’s a good one for picnics or just when it’s warm out.

Ingredients

• 1 cup orzo pasta
• 6 scallions, sliced
• 1/2 cup golden raisins
• 1/4 cup hazelnuts, chopped
• 1 handful chives, chopped
• 1/4 tsp red pepper flakes
• Sea salt to taste
• Dressing: olive oil, lemon juice, salt

Cooking Instructions

1. Cook the orzo as the package says. Drain and let it cool.
2. Stir in red pepper flakes.
3. Add scallions, golden raisins, hazelnuts, and chives.
4. Fold in the dressing—olive oil, lemon juice, and a pinch of salt.
5. Mix, taste, and add more sea salt if you want.
6. Chill for half an hour or just serve at room temp.

You can find more details in this orzo salad recipe.

9) Grilled Zucchini Orzo Salad

Here’s a salad that’s all about fresh flavor and a bit of char. Start by grilling zucchini—it gets smoky and a little sweet.

The orzo soaks up a bright lemon vinaigrette. That lift really makes everything pop.

Feel free to toss in other grilled veggies like tomatoes or spring onions if you’ve got them. Fresh basil on top is optional, but it’s a good move.

This salad’s just as good warm or at room temp. Honestly, it’s perfect for a quick meal or a backyard get-together.

Ingredients

• 1 cup orzo pasta
• 3 zucchinis, halved
• 1 vine-ripened tomato, quartered
• 1 spring onion, quartered
• 5 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Fresh basil leaves

Cooking Instructions

1. Heat your grill to 400°F (200°C).
2. Grill zucchini, tomato, and spring onion until tender and a bit charred.
3. Cook orzo as directed, drain, and set aside.
4. Mix garlic, olive oil, lemon juice, salt, and pepper for the dressing.
5. Toss orzo with grilled veggies and dressing.
6. Top with fresh basil before serving.

10) Antipasto Orzo Pasta Salad

This Antipasto Orzo Pasta Salad is straightforward and packed with flavor. Mix orzo with tomatoes, olives, mozzarella, and pepperoni—it’s a colorful, tasty combo.

It’s great for lunch or as a dinner side. You can make it ahead and stash it in the fridge for later.

The mix of veggies and meats keeps things interesting. Your favorite dressing brings it all together.

Ingredients

• 1 1/2 cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls
• 1/2 cup sliced olives
• 1/2 cup diced pepperoni
• 1/2 cup cucumber, diced
• 1/4 cup Italian dressing

Cooking Instructions

1. Boil the orzo pasta following the directions on the box. Drain it and let it cool off a bit.

2. Grab a big bowl. Toss in the orzo, tomatoes, mozzarella, olives, pepperoni, and cucumber.

3. Pour Italian dressing over everything. Gently toss it all together.

4. Pop the bowl in the fridge and let it chill for at least 30 minutes before you serve.

If you want a deep dive or more tips, check out this Antipasto Pasta Salad recipe.