Orzo pasta may look like rice, but it’s actually a tiny, rice-shaped pasta that cooks up tender and slightly chewy. It’s incredibly versatile and works beautifully in soups, salads, casseroles, or as a simple side dish. Whether you’re throwing together a quick weeknight dinner or prepping for a potluck, orzo steps up like a pro. With its smooth texture and mild flavor, it absorbs sauces and seasonings easily, making it a pantry staple you’ll want to keep around. In this article, we’ll explore how to create a delicious orzo recipe from start to finish—and give you all the details you need to nail it.
Quick Facts
A quick overview of what to expect when making an orzo pasta dish:
| Course | Main / Side Dish |
|---|---|
| Cuisine | Mediterranean, Italian |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cooking Time | 15 minutes |
| Calories | ~350 per serving |
Equipment Needed
Before we get cooking, let’s talk tools. Orzo is simple, but the right equipment makes the process smoother and stress-free.
- Large saucepan or stockpot: You’ll need this to boil your orzo. A wide pan helps prevent sticking.
- Colander: For draining the pasta. Make sure it has small holes, so the orzo doesn’t slip through.
- Mixing bowls: Great for tossing orzo with dressing or other ingredients.
- Sharp knife and cutting board: For chopping veggies or proteins if you’re adding them.
- Measuring cups and spoons: Accuracy matters, especially for seasoning and liquids.
- Wooden spoon or silicone spatula: Stirring is key to avoid clumping.
Ingredients
Here’s what you’ll need for a flavorful, satisfying orzo dish:
- 1 cup orzo pasta (uncooked)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 small onion (diced)
- 1 ½ cups cherry tomatoes (halved)
- 1 cup spinach (fresh, roughly chopped)
- ¼ cup feta cheese (crumbled)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- Salt and black pepper to taste
- Optional: ½ teaspoon red pepper flakes for a little heat
Instructions
Here’s how to make it step by step:
- Boil the orzo: Cook in salted water according to package instructions (usually 7–9 minutes). Drain and set aside.
- Sauté aromatics: In a large skillet, heat olive oil. Add garlic and onion, sauté for 2–3 minutes.
- Add veggies: Toss in cherry tomatoes. Cook until soft and blistered. Add spinach and cook until wilted.
- Combine: Add cooked orzo to the skillet. Mix well with vegetables.
- Season: Stir in lemon juice, zest, salt, and pepper. Remove from heat.
- Finish: Top with crumbled feta. Serve warm or cold.
Essential Note:
Always rinse orzo with a bit of cold water after draining—especially if you’re making a salad version. It stops the cooking process and prevents stickiness. If serving hot, toss with a bit of oil right after draining to keep it loose.
