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
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One-Pan Lemon Chicken Orzo with Peas and Spinach
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One Pan Chicken Orzo
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Mediterranean Orzo Recipe with Zucchini and Chickpeas
Browse all Mediterranean recipes.
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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.
We made this for dinner tonight and it’s great, a new dish to be added for us, THANK YOU Suzy !!! We have made a few minor adjustments for us , like cutting back on the salt and maybe adding a few cut up Kalamata olives, and maybe, just maybe some cut up and seeded jalapeno.
Thanks again Mediterranean Dish for another excellent dish !!
This was delicious! Another winner, Suzy.
Thanks, Diana!
You had spring onions pictured in the ingredients. It is never mentioned in the recipe.
Hi, Pat. I think what you are seeing is parmesan cheese, not onions.
I made this last night as a side to some chicken parm that my husband made. He didn’t want to try this but finally gave in and did. He absolutely loved it and so did my son. This is a new weekly dish in my house from now on.
Awesome! Thanks, Mikki!
I made this for dinner it was amazing. I’ve tried at least 25 of your recipes and have not found one yet that we didn’t love. Thank you!
Yay! I love hearing that! Thanks, Connie.
I love orzo, but I have never thought to toast it. This looks delicious and a great way to use orzo.
I love orzo, so obviously, I had to try this recipe. It turned out amazing as expected. Thank you for a lovely, easy recipe!
My pleasure, Wajeeha! Glad you enjoyed it!
Love the step of toasting the orzo first for that wonderful texture it provides. The simple flavors of this dish are perfect, great with some added protein too!
I was looking for an easy and delicious orzo recipe and this one is just perfect. Planning to make this over the weekend for the family.
Awesome! Thanks, Rachna.
Such a lovely easy dinner idea. Looks delicious! I bet my boys would love this orzo. I’m going to make it tomorrow. Thanks!
Hope you enjoy it, Natalie!
Crowd pleaser! First time I made this dish for a birthday dinner party. Delicious and easy to make. I gave out the link to this dish to three family members. Compliments to the chef!
Thank you so much, Myriam!
Absolutely love Orzo..But never thought of toasting it..Definitely trying this..Thanks a lot Suzi. 😁
It’s a game-changer :).
Fantastic! Made this for dinner tonight with chicken cutlets and a tomato-cucumber salad and everyone loved it. All the great flavors- herby, tart, spicy, creamy, salty- compliment each other and come together perfectly. The only thing I would change is to start with 1/3 cup of olive oil and add more as needed, instead of putting in the 1/2 cup all at once. I had excess oil in the bottom of my pan. Thank you for this recipe!
Thanks, Sammyjo!
Absolutely delicious!
However, with all the prep it takes a lot longer than 15 minutes.
My only other comment is maybe add less olive oil to the pan…I felt 1/2 cup was a bit too much.
It’s a keeper!
Thanks for your feedback, Michelle. So glad you enjoyed it!
At first glance I thought you said okra. Love me some okra,, but guess that’s a southern thing. This dish looks divine; will try soon (love orzo too). Thanks for the recipe.
Hope you enjoy this one. AND… I do have a great Okra Recipe :).
Made this last nigh for dinner to go along with some baked cod. It was FABULOUS! The whole family loved it! Having the leftovers today for lunch…. can’t wait! Thank you!
Yay! Thanks, Natalie!