28+ Delicious Summer Orzo Recipes to Brighten Up Your Seasonal Meals

As the warm days of summer roll in, the search for light, refreshing, and easy-to-make meals begins.

Orzo, a versatile and quick-cooking pasta, is the perfect solution for these summer cravings.

Whether you’re hosting a backyard barbecue, looking for a quick weeknight dinner, or preparing for a picnic by the beach, orzo is your go-to ingredient for creating vibrant, flavorful dishes.

With its small, rice-like shape, orzo effortlessly absorbs the flavors of your favorite herbs, spices, and sauces, making it a delicious base for a wide variety of summer meals.

In this collection, we’ve rounded up 28+ summer orzo recipes that will elevate your summer dining experience.

From fresh salads to warm main dishes and everything in between, these recipes are full of seasonal ingredients and bright flavors.

So, whether you’re a fan of Mediterranean-inspired meals, crave a tangy citrus twist, or prefer hearty vegetable-packed dishes, these orzo recipes will add a delightful touch to your summer table.

Let’s dive into these delicious, easy-to-make dishes that will make your summer cooking a breeze.

28+ Delicious Summer Orzo Recipes to Brighten Up Your Seasonal Meals

Summer is the perfect time to embrace light, flavorful meals that come together quickly and easily.

Orzo’s versatility makes it the ideal base for a wide variety of dishes, whether you’re in the mood for a zesty salad or a comforting warm meal.

With these 28+ summer orzo recipes, you’ll never run out of delicious ideas to try.

From vibrant vegetable-packed salads to seafood-infused meals and Mediterranean-inspired flavors, there’s an orzo recipe for every occasion and taste.

These recipes not only celebrate the flavors of the season but also make meal prep a breeze.

So, whether you’re cooking for family, entertaining guests, or enjoying a solo dinner, these summer orzo dishes are sure to become new favorites.

Lemon Herb Orzo Salad with Feta & Cherry Tomatoes

This refreshing summer orzo salad is a vibrant medley of tangy lemon, fresh herbs, creamy feta, and juicy cherry tomatoes.

Light yet satisfying, it’s perfect for backyard picnics, potlucks, or a simple lunch al fresco. The brightness of the lemon pairs beautifully with the herbs, making every bite a burst of Mediterranean sunshine.

Ingredients:

• 1 cup orzo
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions until al dente. Drain and rinse with cold water.
2. In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, feta, parsley, and basil.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Chill for at least 30 minutes before serving to allow flavors to meld.

This salad is the essence of summer in a bowl—light, zesty, and full of color.

It’s versatile enough to serve as a side or a main, and it’s even better the next day, making it ideal for meal prepping your warm-weather lunches.

Grilled Corn & Zucchini Orzo with Chili-Lime Dressing

Bold, smoky, and slightly spicy, this grilled corn and zucchini orzo dish captures the heat and bounty of summer.

The chili-lime dressing gives it a zesty kick, while grilled vegetables bring out a natural sweetness and char that enhances the orzo’s tender texture.

Ingredients:

• 1 cup orzo
• 2 ears of corn, husked
• 1 medium zucchini, sliced lengthwise
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil (for grilling)

For the dressing:

• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp honey
• Salt to taste

Instructions:

1. Cook orzo according to package directions. Drain and set aside.
2. Brush corn and zucchini with olive oil and grill over medium heat until lightly charred (about 10 minutes), turning occasionally.
3. Cut corn kernels off the cob and chop grilled zucchini into bite-sized pieces.
4. In a large bowl, mix orzo, grilled vegetables, green onions, and cilantro.
5. In a small bowl, whisk together all dressing ingredients and pour over the orzo mixture. Toss well.
6. Serve warm, at room temperature, or chilled.

This recipe is a celebration of summer grilling and garden freshness.

Whether you’re serving it at a cookout or packing it for a beach picnic, it’s a flavorful, satisfying dish that stands up to the heat.

Orzo with Peach, Arugula & Goat Cheese

Sweet meets savory in this sophisticated yet easy summer orzo recipe.

Ripe peaches, peppery arugula, and creamy goat cheese come together in a light dish that’s elegant enough for entertaining but simple enough for a casual dinner on the patio.

Ingredients:

• 1 cup orzo
• 2 ripe peaches, sliced
• 2 cups arugula
• 1/3 cup goat cheese, crumbled
• 1/4 cup pecans, toasted and chopped
• 2 tbsp white balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions. Rinse with cool water and drain.
2. In a large bowl, combine cooked orzo, sliced peaches, arugula, goat cheese, and pecans.
3. In a small bowl, whisk together vinegar, olive oil, honey, salt, and pepper.
4. Drizzle the dressing over the orzo mixture and toss gently to combine.
5. Serve immediately or chill for 20–30 minutes to let the flavors meld.

This dish offers a delightful balance of textures and flavors—creamy, crunchy, sweet, and tangy.

It’s an unexpected twist on pasta salad that will impress your guests and brighten your summer table.

Mediterranean Orzo with Artichokes & Sun-Dried Tomatoes

Transport your taste buds to the sunny shores of the Mediterranean with this vibrant orzo dish.

Packed with briny olives, tender artichoke hearts, and tangy sun-dried tomatoes, it’s a flavor-packed option that’s great as a side or a standalone vegetarian main.

Ingredients:

• 1 cup orzo
• 1/2 cup sun-dried tomatoes (in oil), chopped
• 1 cup canned artichoke hearts, quartered
• 1/3 cup Kalamata olives, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions. Drain and let cool.
2. In a large bowl, combine orzo, sun-dried tomatoes, artichokes, olives, red onion, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
4. Pour dressing over the salad and toss to coat evenly.
5. Chill for at least 30 minutes before serving.

This Mediterranean orzo brings together bold ingredients with minimal effort.

It’s hearty, colorful, and perfect served cold or at room temperature—ideal for picnics, potlucks, or an easy make-ahead meal.

Orzo with Grilled Shrimp & Mango Salsa

A tropical twist on a classic pasta salad, this orzo dish is bursting with sweet and savory flavors.

Juicy grilled shrimp pair beautifully with fresh mango salsa, bringing a beachy vibe that’s perfect for warm-weather dining.

Ingredients:

• 1 cup orzo
• 1/2 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• Salt, pepper, and paprika to taste

For the mango salsa:

• 1 ripe mango, diced
• 1/4 red bell pepper, diced
• 1/4 red onion, finely chopped
• Juice of 1 lime
• 1 tbsp cilantro, chopped

Instructions:

1. Cook orzo according to package instructions. Set aside to cool.
2. Toss shrimp with olive oil, salt, pepper, and paprika. Grill for 2–3 minutes per side, until opaque and slightly charred.
3. In a small bowl, combine mango, bell pepper, onion, lime juice, and cilantro to make the salsa.
4. In a large bowl, mix cooled orzo with the mango salsa.
5. Top with grilled shrimp and serve immediately.

With every bite, you’ll taste a little sunshine. This dish is perfect for summer dinner parties or a light yet indulgent weekday dinner.

Serve it with a chilled glass of white wine or sparkling water with lime for the ultimate seasonal pairing.

Caprese Orzo Salad with Balsamic Glaze

Inspired by the classic Caprese salad, this summer orzo variation features juicy tomatoes, creamy mozzarella, and fragrant basil—finished with a drizzle of balsamic glaze.

It’s fresh, flavorful, and a guaranteed crowd-pleaser.

Ingredients:

• 1 cup orzo
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella pearls
• 1/4 cup fresh basil leaves, torn
• 2 tbsp olive oil
• Salt and pepper to taste
• Balsamic glaze, for drizzling

Instructions:

1. Cook orzo until al dente, then rinse with cool water and drain.
2. In a large bowl, combine orzo, cherry tomatoes, mozzarella, and basil.
3. Drizzle with olive oil, season with salt and pepper, and toss gently.
4. Right before serving, drizzle balsamic glaze on top for a sweet and tangy finish.

This salad is a bite-sized take on a beloved Italian classic.

It’s quick to make, visually stunning, and bursting with summer flavor—perfect for entertaining or as a no-fuss weekday meal that still feels special.

Roasted Red Pepper & Spinach Orzo with Parmesan

This savory orzo dish is full of earthy flavors from roasted red peppers and spinach, with a rich touch of Parmesan cheese.

It’s the perfect comfort food for the summer, combining the richness of the roasted peppers with the lightness of the spinach, making it both hearty and refreshing.

Ingredients:

• 1 cup orzo
• 1 large red bell pepper, roasted and chopped
• 2 cups fresh spinach, chopped
• 1/3 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Roast the red bell pepper by placing it on a baking sheet and broiling it for about 10 minutes, turning occasionally until the skin is charred. Let it cool, peel off the skin, and chop it into small pieces.
2. Cook orzo according to package instructions, then drain.
3. Heat olive oil in a large pan over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Add the spinach to the pan and cook until wilted, about 2 minutes.
5. Stir in the roasted red pepper and cooked orzo. Toss everything together.
6. Remove from heat, add Parmesan, and season with salt and pepper.
7. Serve warm or at room temperature.

This dish is wonderfully versatile—serve it as a side or as a light main.

The roasted red pepper gives it a smoky depth, while the spinach and Parmesan offer a savory balance. It’s a cozy yet refreshing option that’s perfect for a light summer dinner.

Orzo with Pesto, Roasted Vegetables, and Pine Nuts

This vibrant orzo recipe combines the rich flavors of basil pesto, roasted seasonal vegetables, and crunchy pine nuts.

It’s a beautiful, nutrient-packed dish that makes a great addition to any summer meal, from casual gatherings to more elegant dinners.

Ingredients:

• 1 cup orzo
• 1 cup mixed vegetables (zucchini, eggplant, cherry tomatoes), chopped
• 1/4 cup pine nuts, toasted
• 1/3 cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss chopped vegetables with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly charred.
2. Cook orzo according to package instructions, then drain and set aside.
3. In a large bowl, combine cooked orzo with roasted vegetables and pesto. Toss everything until well-coated.
4. Sprinkle with toasted pine nuts for a delightful crunch.
5. Serve warm or at room temperature.

This orzo dish captures the essence of summer with its fresh pesto and roasted veggies.

It’s a flavorful, satisfying meal that’s perfect as a main dish or as a side, ideal for both indoor and outdoor dining. Plus, the pine nuts add a lovely crunch that makes each bite even more enjoyable.

Spicy Orzo with Avocado and Black Beans

For a more daring and zesty summer orzo dish, try this spicy creation that blends creamy avocado and hearty black beans with a fiery kick.

The result is a dish full of flavors, textures, and a little heat, making it a perfect match for those who love bold, southwestern-inspired flavors.

Ingredients:

• 1 cup orzo
• 1 avocado, diced
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1/4 cup red onion, finely chopped
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and let it cool slightly.
2. In a large bowl, combine orzo, black beans, avocado, red onion, and jalapeño.
3. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
4. Pour the dressing over the orzo mixture and toss gently to combine.
5. Garnish with fresh cilantro and serve immediately.

This dish is a lively fusion of creamy, spicy, and savory flavors that bring the heat of summer straight to your plate.

It’s perfect for a light yet satisfying meal that can be served warm or chilled, making it an excellent choice for summer BBQs or as a hearty lunch on a hot day.

Orzo with Grilled Peaches, Arugula, and Prosciutto

This sweet and savory orzo dish combines the rich flavor of grilled peaches with the peppery bite of arugula and the saltiness of prosciutto.

It’s a refined yet simple dish that perfectly balances fresh summer ingredients, making it a great option for a light dinner or a stunning side dish.

Ingredients:

• 1 cup orzo
• 2 ripe peaches, halved and pitted
• 4 slices prosciutto
• 2 cups arugula
• 1/4 cup crumbled goat cheese
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium heat. Brush the cut sides of the peaches with olive oil and grill for 4-5 minutes, turning occasionally until grill marks appear and the peaches are softened.
2. While the peaches are grilling, cook orzo according to package instructions. Drain and set aside to cool.
3. In a large bowl, toss the orzo with arugula and crumbled goat cheese.
4. Slice the grilled peaches and add them to the orzo mixture.
5. Tear the prosciutto into pieces and add to the salad.
6. Drizzle with balsamic vinegar, season with salt and pepper, and toss gently to combine.
7. Serve immediately or chill for a refreshing cold salad.

This dish brings together a stunning array of flavors—from the sweetness of grilled peaches to the richness of prosciutto, making it a crowd-pleaser at summer gatherings.

It’s light, yet filling, and offers a lovely balance of savory, sweet, and tangy notes.

Orzo with Cucumber, Dill, and Yogurt Dressing

Inspired by the classic Greek tzatziki, this refreshing orzo salad is perfect for hot summer days. The creamy yogurt dressing with fresh dill and cucumber is cooling, while the orzo adds a satisfying bite.

It’s a light and healthy option that works well as a side dish or even as a main course when served with grilled meats or seafood.

Ingredients:

• 1 cup orzo
• 1 cucumber, diced
• 1/4 cup fresh dill, chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions. Drain and rinse with cool water to stop the cooking process.
2. In a large bowl, combine the cooked orzo, diced cucumber, red onion, and chopped dill.
3. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth.
4. Pour the yogurt dressing over the orzo mixture and toss gently to combine.
5. Chill for at least 30 minutes before serving to allow the flavors to meld.

This orzo salad is the definition of refreshing.

The creamy yogurt dressing provides a cool contrast to the crunch of the cucumber and the bright bite of fresh dill, making it an ideal dish for a summer picnic or as a light dinner on warm evenings.

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12. Orzo with Roasted Butternut Squash, Sage, and Brown Butter

This autumn-inspired orzo dish brings together the sweetness of roasted butternut squash with the earthy flavors of sage and the richness of brown butter.

It’s a cozy, comforting meal with just the right balance of sweetness and savoriness, perfect for when the evenings start to cool down.

Ingredients:

• 1 cup orzo
• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 6-8 fresh sage leaves, chopped
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
2. Meanwhile, cook the orzo according to package instructions. Drain and set aside.
3. In a large pan, melt the butter over medium heat. Continue cooking the butter, stirring frequently, until it turns golden brown and starts to smell nutty (about 4-5 minutes).
4. Add the chopped sage leaves to the brown butter and cook for 1-2 minutes until fragrant.
5. Add the roasted squash and cooked orzo to the pan with the brown butter and sage. Toss gently to coat.
6. Season with salt and pepper, and sprinkle with Parmesan cheese if desired.
7. Serve warm, and enjoy the comforting, rich flavors.

This dish is the perfect fall-inspired orzo recipe.

The sweetness of the squash is complemented by the deep flavor of brown butter and the crispy, aromatic sage, creating a comforting and flavorful meal that feels just like autumn on a plate.

Orzo with Roasted Beets, Goat Cheese, and Walnuts

This earthy and vibrant orzo salad features roasted beets, creamy goat cheese, and crunchy walnuts.

The combination of sweet beets, tangy goat cheese, and toasted walnuts creates a perfect balance of textures and flavors, making it a wonderfully sophisticated yet easy summer dish.

Ingredients:

• 1 cup orzo
• 2 medium beets, peeled and cubed
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the beets are roasting, cook orzo according to package instructions. Drain and set aside.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper.
4. In a large bowl, combine cooked orzo, roasted beets, crumbled goat cheese, and toasted walnuts.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve warm or at room temperature.

The combination of the earthy roasted beets with the tangy goat cheese and crunchy walnuts creates a dish that is both flavorful and visually stunning.

It’s perfect for any summer gathering, whether as a side or a light main course.

Orzo with Roasted Tomatoes, Mozzarella, and Basil

Simple yet bursting with flavor, this orzo dish combines the sweetness of roasted tomatoes with the creamy texture of mozzarella and the aromatic freshness of basil.

It’s a celebration of summer’s finest ingredients, making it a fantastic choice for a light and satisfying meal.

Ingredients:

• 1 cup orzo
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh mozzarella, torn into pieces
• 1/4 cup fresh basil leaves, torn
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until they start to burst and caramelize.
2. Cook orzo according to package instructions, then drain and set aside.
3. In a small bowl, whisk together the remaining olive oil and balsamic vinegar.
4. In a large bowl, combine cooked orzo, roasted tomatoes, mozzarella, and fresh basil.
5. Drizzle with the balsamic dressing and toss gently to combine.
6. Serve warm or at room temperature.

This dish is a perfect balance of sweetness, creaminess, and fresh herbal notes.

The roasted tomatoes elevate the flavor of the orzo, while the mozzarella adds a rich, creamy texture. It’s a great side dish or a light meal for a summer evening.

Orzo with Lemon, Garlic, and Shrimp Scampi

A twist on the classic shrimp scampi, this dish incorporates tender orzo with garlic, lemon, and perfectly seared shrimp for a light yet indulgent summer meal.

It’s packed with bright, zesty flavors that come together in a quick and easy recipe, making it ideal for busy weeknights or special gatherings.

Ingredients:

• 1 cup orzo
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup white wine (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add garlic and sauté for 1-2 minutes, until fragrant. If using, pour in the white wine and cook for another 2-3 minutes to reduce.
4. Add lemon juice and zest, stirring to combine.
5. Return shrimp to the skillet and toss to coat in the sauce.
6. Add the cooked orzo to the skillet, toss everything together, and cook for another 2 minutes until heated through.
7. Garnish with fresh parsley and serve immediately.

This dish is both bright and indulgent, with the garlic and lemon sauce enveloping the shrimp and orzo in the perfect harmony of flavors.

It’s an easy yet impressive dish that will leave your guests or family feeling like they’ve just enjoyed a meal at a fine restaurant.

Orzo with Avocado, Tomato, and Corn

This light and vibrant orzo salad brings together the creamy texture of avocado, the sweetness of corn, and the freshness of tomatoes in a simple yet flavorful dish.

It’s the perfect side or a refreshing main dish for a summer picnic, barbecue, or a quick weeknight dinner.

Ingredients:

• 1 cup orzo
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh, frozen, or grilled)
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled orzo, diced avocado, halved cherry tomatoes, corn kernels, and red onion.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the orzo mixture and toss gently to combine.
5. Garnish with fresh cilantro and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This dish is a fiesta of colors and flavors, with the creamy avocado providing richness while the corn and tomatoes add a delightful burst of freshness.

It’s a crowd-pleaser and a great way to enjoy seasonal summer produce in a light and healthy meal.

Orzo with Smoked Salmon, Dill, and Cream Cheese

This sophisticated orzo dish is the perfect blend of creamy, smoky, and fresh flavors.

Smoked salmon pairs beautifully with the tang of dill and creamy cream cheese, creating a dish that feels indulgent yet fresh and light—ideal for brunch, a light dinner, or as part of a buffet spread.

Ingredients:

• 1 cup orzo
• 4 oz smoked salmon, chopped
• 1/4 cup cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp capers (optional)

Instructions:

1. Cook orzo according to package instructions. Drain and set aside to cool.
2. In a large bowl, mix the cream cheese, olive oil, lemon juice, dill, salt, and pepper until smooth.
3. Add the cooked orzo to the bowl and toss to coat in the creamy mixture.
4. Gently fold in the chopped smoked salmon and capers (if using).
5. Chill in the refrigerator for 30 minutes before serving, or serve immediately.

This dish is a delightful combination of creamy and smoky flavors, with the richness of the cream cheese and the smoky salmon coming together perfectly.

It’s a luxurious but easy dish to prepare that’s sure to impress guests at brunch or as part of a special meal.

Orzo with Roasted Garlic, Parmesan, and Spinach

This warm and comforting orzo dish brings together roasted garlic and earthy spinach, enhanced by the creamy richness of Parmesan cheese.

It’s simple to make yet feels like a gourmet meal, perfect for cozy evenings or as a side dish for roasted meats.

Ingredients:

• 1 cup orzo
• 1 head of garlic, roasted
• 2 cups fresh spinach, chopped
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. To roast garlic, preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes, or until soft and fragrant. Squeeze out the softened garlic from the cloves.
2. Cook orzo according to package instructions, then drain.
3. In a large pan, heat olive oil over medium heat. Add the roasted garlic and sauté for 1-2 minutes, breaking it up with a spoon.
4. Add chopped spinach to the pan and cook until wilted, about 2-3 minutes.
5. Stir in the cooked orzo, Parmesan cheese, lemon juice, and season with salt and pepper.
6. Serve immediately, garnished with additional Parmesan if desired.

This dish is a simple but flavorful way to enjoy the richness of roasted garlic combined with the freshness of spinach and the creaminess of Parmesan.

It’s comforting, hearty, and perfect for any occasion where you want to enjoy a warm, satisfying meal.

Orzo with Zucchini, Lemon, and Feta

This fresh and light orzo dish combines the crispness of zucchini with the tangy brightness of lemon and the creamy, salty bite of feta.

It’s a wonderfully simple and flavorful dish that celebrates the flavors of summer, making it perfect for a quick lunch or a side dish to grilled meats.

Ingredients:

• 1 cup orzo
• 2 medium zucchinis, sliced into half-moons
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• Zest and juice of 1 lemon
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions. Drain and set aside to cool slightly.
2. Heat olive oil in a large skillet over medium heat. Add zucchini slices and sauté for 5-7 minutes, until they are tender but still slightly crisp.
3. Add the cooked orzo to the skillet with the zucchini. Stir to combine.
4. Remove from heat, then add lemon juice, lemon zest, crumbled feta, and fresh basil. Season with salt and pepper.
5. Toss gently to combine and serve immediately.

This dish is light and zesty with a refreshing balance of textures.

The creamy feta complements the fresh zucchini and lemon, making it a bright and satisfying meal perfect for any summer occasion.

Orzo with Shrimp, Asparagus, and Garlic Butter

A luxurious but quick dish, this orzo is combined with succulent shrimp, tender asparagus, and a rich garlic butter sauce.

It’s an elegant meal that doesn’t require much time to prepare, making it perfect for weeknight dinners or an easy dish to impress guests.

Ingredients:

• 1 cup orzo
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. Heat 2 tablespoons of butter in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining butter and garlic, sautéing for 1-2 minutes until fragrant.
4. Add the asparagus to the skillet and cook for about 4-5 minutes, until tender but still bright green.
5. Add the cooked orzo back into the skillet, along with the shrimp, lemon juice, and chopped parsley. Toss to combine and season with salt and pepper.
6. Serve immediately, garnished with extra parsley or lemon wedges if desired.

This dish is full of rich and savory flavors from the garlic butter sauce, with the shrimp providing a touch of sweetness and the asparagus adding a fresh, crisp element.

It’s the perfect combination of indulgence and freshness in every bite.

Orzo with Roasted Sweet Potatoes, Kale, and Tahini Dressing

This hearty and nutrient-packed orzo dish brings together the sweetness of roasted sweet potatoes, the richness of kale, and a creamy tahini dressing.

It’s an earthy and filling option that can serve as a main dish or a satisfying side, perfect for cozy dinners or meal prep.

Ingredients:

• 1 cup orzo
• 2 medium sweet potatoes, peeled and cubed
• 2 cups kale, chopped
• 2 tbsp olive oil
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
2. Cook orzo according to package instructions. Drain and set aside.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and a pinch of salt until smooth. Add water a tablespoon at a time to reach desired consistency.
4. In a large bowl, combine cooked orzo, roasted sweet potatoes, and chopped kale.
5. Drizzle with tahini dressing and toss to coat evenly.
6. Serve warm or chilled, and enjoy the earthy flavors of this wholesome dish.

This orzo bowl is a perfect balance of sweetness from the roasted sweet potatoes, richness from the tahini, and a burst of freshness from the kale.

It’s nourishing, flavorful, and perfect for anyone seeking a hearty, plant-based meal.

Orzo with Bacon, Spinach, and Sun-Dried Tomatoes

This savory and comforting orzo dish is packed with crispy bacon, fresh spinach, and tangy sun-dried tomatoes, creating a perfect balance of flavors.

It’s hearty yet light enough for a quick weeknight meal, making it a versatile and crowd-pleasing option.

Ingredients:

• 1 cup orzo
• 4 slices bacon, chopped
• 2 cups fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. In a large skillet, cook chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving some bacon drippings in the pan.
3. In the same skillet, add olive oil and sauté the minced garlic for 1 minute until fragrant.
4. Add the chopped spinach and cook until wilted, about 2-3 minutes.
5. Stir in the sun-dried tomatoes and cooked orzo, tossing everything together to combine.
6. Return the crispy bacon to the pan, then add Parmesan cheese and season with salt and pepper.
7. Serve immediately, garnished with more Parmesan if desired.

This dish is a flavor-packed comfort meal, with the smoky bacon, tangy sun-dried tomatoes, and earthy spinach bringing richness to the orzo.

It’s simple yet indulgent, perfect for a cozy dinner.

Orzo with Roasted Red Peppers, Chickpeas, and Feta

This Mediterranean-inspired orzo dish combines the sweetness of roasted red peppers with the hearty texture of chickpeas and the tangy bite of feta cheese.

The addition of fresh herbs and a lemony dressing ties everything together, making it a light and flavorful meal.

Ingredients:

• 1 cup orzo
• 2 roasted red peppers, sliced
• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package directions. Drain and set aside.
2. In a large bowl, combine cooked orzo, roasted red peppers, chickpeas, and crumbled feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
4. Pour the dressing over the orzo mixture and toss gently to combine.
5. Garnish with fresh parsley before serving.

This dish is a beautiful, vibrant combination of Mediterranean flavors.

The roasted red peppers bring a natural sweetness, while the chickpeas provide protein and texture. The tangy feta and fresh herbs round it out into a refreshing and satisfying meal.

Orzo with Roasted Brussels Sprouts, Bacon, and Apple

This fall-inspired orzo dish features the rich flavor of roasted Brussels sprouts, the smoky taste of bacon, and the sweetness of apple, making it a perfect dish for the cooler months.

The contrasting textures of crispy bacon, tender Brussels sprouts, and crunchy apple create a delightful and comforting meal.

Ingredients:

• 1 cup orzo
• 1 lb Brussels sprouts, trimmed and halved
• 2 slices bacon, chopped
• 1 apple, cored and diced
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until golden brown and crispy on the edges.
2. Cook orzo according to package instructions. Drain and set aside.
3. In a skillet, cook chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon from the pan and set aside.
4. In the same skillet, add the diced apple and cook for 2-3 minutes until slightly softened.
5. Add the cooked orzo to the skillet, followed by the roasted Brussels sprouts and crispy bacon. Toss everything together.
6. Drizzle with maple syrup and apple cider vinegar, then toss again to combine.
7. Serve immediately and enjoy the perfect balance of sweet, savory, and smoky flavors.

This dish is a hearty, satisfying meal with the richness of bacon and Brussels sprouts, complemented by the fresh sweetness of apple.

It’s ideal for fall, offering a comforting combination of flavors that warm you up from the inside out.