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The orzo recipe in a skillet with a wooden spoon. Next to this are bowls of grated parmesan cheese and red pepper flakes.
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4.92 from 101 votes

Toasted Orzo Pasta

Prepared Mediterranean-style, this nutty toasted orzo pasta will steal the show next to your favorite protein. You can even serve it as a quick and easy vegetarian meal on its own!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Entree or Side Dish
Cuisine: Italian, Mediterranean
Diet: Vegetarian
Servings: 4
Author: Suzy Karadsheh

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

Calories: 536.9kcal | Carbohydrates: 49.6g | Protein: 12.5g | Fat: 32.9g | Saturated Fat: 6g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 21.5g | Cholesterol: 10.9mg | Sodium: 259.9mg | Potassium: 452.3mg | Fiber: 3.4g | Sugar: 2g | Vitamin A: 1946.3IU | Vitamin C: 42.6mg | Calcium: 170.1mg | Iron: 2.6mg

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