You can make this cheesy, garlicky Mediterranean orzo pasta recipe in just 15 minutes!
If you love orzo pasta recipes that feel simple yet a little special, this one’s for you. Toasting the orzo in good extra virgin olive oil brings out its nutty flavor, which is a great match for umami-rich parmesan, tangy sun dried tomatoes, and fresh herbs.
Though it looks like rice, orzo is a small, quick-cooking pasta that’s perfect for busy weeknights. We have so many delicious orzo recipes, from creamy orzo with Greek yogurt, to lemony orzo soup, to orzo risotto.
This “kicked up” orzo is very much a pantry hero that’s perfect all year. It’s a satisfying meal in its own right, but fits in well alongside lamb, baked chicken, or cod, and beyond.
Ingredients and Substitutions
This Mediterranean-style toasted orzo pasta is made with just a few ingredients with bold flavors. Here is what you’ll need to make it:
- Extra virgin olive oil: I used our Italian Nocellara EVOO, which is a delicious, medium-intensity olive oil with aromas of freshly cooked tomatoes and vegetables.
- Orzo pasta: You can use regular, whole wheat, or even gluten-free orzo pasta for this recipe.
- READ MORE: Wondering what is orzo, exactly? Check out our guide: All About Orzo.
- Herbs: Parsley and dill bring freshness. Swap with basil and mint, if you prefer.
- Spices: Red pepper flakes are optional but add a nice heat! Salt and pepper perk everything up.
- Garlic: Substitute shallot or green onion.
- Lemon: Substitute fresh lime juice.
- Sun-dried tomatoes: You can use sun-dried tomatoes packed in oil or packaged dry, either way. I prefer the rich natural flavor of unsulfured.
- Grated parmesan: Substitute pecorino.
How to Make this Easy Orzo Pasta Recipe
This orzo pasta recipe comes together quickly, so it’s best to prep the ingredients before starting. Here are the steps:
- Get ready. Bring 7 cups water to a boil. Mince 5 garlic cloves. Ready yourself 1 packed cup chopped parsley, 1/2 cup chopped dill, 1/3 cup chopped sundried tomatoes, and 1/2 to 3/4 cups grated parmesan.
- Toast the orzo. In a large saucepan, heat 2 tablespoons extra virgin olive oil over medium-high. Add 1 1/2 cups orzo and toss until toasted to a beautiful golden brown.
- Cook the orzo. Add the boiling water to the saucepan and season well with salt. Cook to al dente according to the package instructions (about 7 to 8 minutes). Reserve one cup of the starchy pasta water before draining.
- Make the herby olive oil sauce. In a large pan, warm 1/2 cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add 1/2 cup of the reserved pasta cooking water and squeeze in the juice of 1/2 lemon. Raise the heat if needed to bring to a boil. Add the parsley and dill.
- Combine. Add the drained pasta to the pan and toss to combine. Season with salt and pepper. Add the sun dried tomatoes and half of the grated parmesan. Toss to combine. If the pasta looks dry, add a little more of the pasta cooking water and mix vigorously until it looks glossy. Finish with more Parmesan and red pepper flakes, if you like.
What to Serve with Orzo Pasta
You can easily turn orzo pasta into a meal on its own, or use it as a versatile side dish. Here are some of my favorite ways to serve it:
- Make it a vegetarian meal: Toss your orzo with a simple salad, like arugula salad with avocado.
- Serve it as a side: Orzo makes an excellent stand-in for rice, as it soaks up sauces beautifully and goes with just about anything. Try this orzo recipe with saucy mains like Greek baked meatballs and garlic Dijon chicken.
More Orzo Pasta Recipes
Meat and Poultry
One-Pan Lemon Chicken Orzo with Peas and Spinach
Meat and Poultry
One Pan Chicken Orzo
Mediterranean Diet Recipes
Mediterranean Orzo Recipe with Zucchini and Chickpeas
Browse all Mediterranean recipes.
Visit Our Shop.
Toasted Orzo Pasta
Ingredients
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 1 1/2 cups orzo pasta
- 7 cups boiling water
- Kosher salt
- 5 garlic cloves, minced
- Red pepper flakes (optional)
- 1/2 lemon, juiced
- 1 packed cup chopped parsley
- 1/2 cup chopped dill
- 1/3 cup sun dried tomatoes, chopped
- Black pepper
- 1/2 to 3/4 cup grated parmesan, plus more to your liking
Instructions
- Toast the orzo. In a large saucepan, heat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and toss until toasted to a beautiful golden brown.
- Cook the orzo. Add the boiling water to the saucepan and season well with salt. Cook to al dente according to the package instructions (about 7 to 8 minutes). Reserve one cup of the starchy pasta water before draining.
- Make the herby olive oil sauce. In a large pan, warm 1/2 cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and 1/2 cup of the reserved pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and dill.
- Combine. Add the drained pasta to the pan and toss to combine. Season with salt and pepper. Add the sun dried tomatoes and half of the grated parmesan. Toss to combine. If the pasta looks dry, add a little more of the pasta cooking water and mix vigorously until it looks glossy. Finish with more Parmesan and red pepper flakes, if you like.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and sun dried tomatoes used in this recipe.
- This recipe will feed 4 people as a vegetarian main and about 6 or so as a side.
- Leftovers will keep in the fridge for 3 to 4 days in a tightly closed container. Warm over medium heat.
Nutrition
Try Our Authentic Italian Olive Oil
Hand-picked and cold-extracted Extra Virgin Olive Oil from 100% Nocellara del Belice Sicilian olives.
*This post has recently been updated with new information for the readers’ benefit.
Once again, make it the first time and serve it to company. Delicious, flavorful and easy to make. I replaced some of the cheese with feta. Hold off on adding salt until you taste it as the feta is pretty salty by itself. I served it with grilled shrimp and it’s a great weeknight meal. Also perfect for guests. I keep coming back to Mediterranean Dish as the recipes are a hit every single time. Make this!
Yay! We love to hear that, Gail! Thank you!
Simple and easy to make. Hubby and I love this recipe. We have eaten it with salmon, seabass and even beef. For someone who tracks calories, its on the oilier side of what I would normally eat but I adjust my other meals in the day ( i.e. eat low fat meals) so I can enjoy this dish in its full glory
As with all of the rest Joe’s from Mediterranean Dish, you can make this the first time and know it will be perfect. You likely have all the ingredients in your kitchen. It comes together quickly, so prepare everything before you start cooking. It’s a complete meal. I serve it with good, crusty bread and an olive tray. Perfect.
Sooooo delicious! I always come back to this recipe. I add some beef strips and chop them up into tiny cubes and use the sundried tomato oil to cook
I just made this today… absolutely phenomenal!! For those who think too much olive oil- I only used what I needed and it was fine. I cooked in part water and part chicken broth and added very little salt. It was fantastic to accompany marinated lamb chops that were grilled. I love the idea that you can add chicken to this for added protein. This is great served hot or cold. I made a half recipe since it’s only 2 of us. Will be making this again.
Thanks for sharing your thoughts about this one, Kari! We appreciate it!