25+ Delicious Sunday Orzo Recipes for a Perfect Weekend Meal

Orzo, the small, rice-shaped pasta, is a versatile ingredient that can elevate any meal, especially on a relaxing Sunday.

Whether you’re looking for a hearty dish to enjoy with family or a light, flavorful option for a solo lunch, orzo is a perfect choice.

It pairs beautifully with a variety of ingredients, from vegetables and seafood to rich sauces and cheeses.

In this article, we’ve rounded up over 25 delicious Sunday orzo recipes that are sure to inspire your weekend cooking.

Each recipe is designed to be easy to prepare yet packed with flavor, making them ideal for your Sunday meals.

Whether you prefer comfort food or crave something fresh and light, you’ll find the perfect orzo recipe to suit your taste.

25+ Delicious Sunday Orzo Recipes for a Perfect Weekend Meal

Orzo is more than just a simple pasta—it’s a versatile ingredient that can be transformed into endless mouthwatering dishes, especially when it’s time to unwind and enjoy a delicious Sunday meal.

From fresh salads to creamy casseroles and savory one-pan dishes, the options are limitless when it comes to cooking with orzo.

With these 25+ Sunday orzo recipes, you can explore a range of flavors, textures, and cuisines, all while keeping your meal preparation simple and enjoyable.

So next Sunday, try something new with orzo and let it bring joy and flavor to your weekend dining.

Lemon Herb Orzo Salad

This refreshing Lemon Herb Orzo Salad is perfect for a laid-back Sunday meal. The tangy lemon dressing, combined with fresh herbs and crunchy vegetables, creates a light yet flavorful dish. It’s quick to prepare and serves well as a side dish or a light main course.

Ingredients:

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1/2 cup chopped cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Cook the orzo according to package directions. Drain and rinse under cold water to cool it down quickly.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
3. In a large bowl, combine the cooked orzo with cucumber, cherry tomatoes, red onion, and parsley.
4. Pour the lemon dressing over the salad and toss to coat everything evenly.
5. If using, sprinkle crumbled feta cheese on top.
6. Serve immediately or refrigerate for 30 minutes before serving for a chilled option.

This Lemon Herb Orzo Salad is ideal for those looking for a quick and healthy dish. The crisp vegetables add a refreshing crunch, while the lemon dressing brightens up the entire salad. It’s a versatile dish that pairs well with grilled meats or can stand alone as a light lunch or dinner.

Creamy Garlic Parmesan Orzo

A rich and comforting dish, this Creamy Garlic Parmesan Orzo is a creamy, savory side that’s sure to be a crowd-pleaser. With its silky texture and rich flavors, it pairs beautifully with roasted chicken or grilled seafood, making it a wonderful option for a relaxing Sunday meal.

Ingredients:

• 1 cup orzo pasta
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the orzo according to package directions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the heavy cream, Parmesan cheese, and chicken broth. Bring to a simmer, stirring occasionally.
4. Season with salt and pepper to taste. Continue to cook the sauce until it thickens, about 3–4 minutes.
5. Add the cooked orzo to the skillet, tossing to coat the pasta in the creamy sauce.
6. Garnish with fresh parsley and serve immediately.

The creamy garlic sauce is the star of this dish, giving the orzo a velvety texture with an indulgent flavor. This is perfect for those who want a little extra richness in their Sunday meal. It’s hearty and comforting, ideal for cozy family dinners or when you’re craving something satisfying and creamy.

Mediterranean Orzo with Roasted Vegetables

Packed with roasted vegetables, olives, and a tangy dressing, this Mediterranean Orzo is vibrant and flavorful. It’s a perfect choice for a healthy yet filling Sunday dish. The mix of warm, roasted veggies and the Mediterranean seasoning gives this orzo salad a satisfying depth.

Ingredients:

• 1 cup orzo pasta
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small eggplant, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, sliced thinly
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced bell pepper, zucchini, and eggplant with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2. Cook the orzo according to package directions. Drain and set aside.
3. In a large bowl, combine the cooked orzo, roasted vegetables, olives, and red onion.
4. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, dried oregano, salt, and pepper.
5. Pour the dressing over the orzo and toss to combine.
6. Garnish with fresh basil before serving.

This Mediterranean Orzo with Roasted Vegetables is full of flavors and textures that make each bite interesting. The roasted vegetables bring a depth of flavor, while the olives and balsamic dressing add a Mediterranean flair. It’s a satisfying dish that can be served warm or at room temperature, making it ideal for both lunch and dinner.

Sun-Dried Tomato and Basil Orzo

This Sun-Dried Tomato and Basil Orzo is a flavorful, Mediterranean-inspired dish with a perfect balance of savory sun-dried tomatoes and fresh basil. It’s a quick and delicious option for a Sunday dinner that can be served as a side or a light main course.

Ingredients:

• 1 cup orzo pasta
• 1/2 cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package directions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for about 1 minute until fragrant.
3. Stir in the sun-dried tomatoes and cook for another 2 minutes to soften them.
4. Add the cooked orzo to the skillet, tossing to combine with the tomatoes and garlic.
5. Stir in the fresh basil, grated Parmesan, salt, and pepper. Toss everything together until well coated.
6. Serve warm and garnish with additional basil if desired.

This dish highlights the bold flavors of sun-dried tomatoes, with the fresh basil adding a lovely aromatic touch. The Parmesan brings richness to the orzo, making it a comforting and satisfying meal. It’s a great option for anyone craving something light but packed with Mediterranean flavors.

Mushroom and Spinach Orzo

A hearty, earthy dish, this Mushroom and Spinach Orzo combines tender pasta with sautéed mushrooms, fresh spinach, and a touch of cream for richness. It’s a wonderful vegetarian option for a Sunday meal, offering deep, savory flavors that are perfect for cozy evenings.

Ingredients:

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package directions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
3. Add the sliced mushrooms and cook for another 5 minutes, until the mushrooms release their moisture and become golden.
4. Stir in the spinach and cook until wilted, about 2 minutes.
5. Add the cooked orzo to the skillet, then pour in the heavy cream and Parmesan cheese. Stir to combine, seasoning with salt and pepper to taste.
6. Cook for another 2 minutes, allowing the sauce to thicken slightly before serving.

This Mushroom and Spinach Orzo is comforting and rich, with the earthy mushrooms and fresh spinach complementing the creamy sauce. The addition of Parmesan enhances the dish with a savory, cheesy finish. It’s a nourishing and satisfying dish that’s perfect for a meatless Sunday meal.

Cajun Shrimp and Orzo Skillet

For a Sunday meal with a bit of spice, this Cajun Shrimp and Orzo Skillet delivers bold flavors in a one-pan dish. The shrimp is cooked in a spicy Cajun seasoning blend, paired with orzo and fresh vegetables for a complete, flavorful meal.

Ingredients:

• 1 cup orzo pasta
• 1 pound shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning
• 2 tablespoons olive oil
• 1 bell pepper, diced
• 1/2 onion, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup chicken broth
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Cook the orzo according to package directions. Drain and set aside.
2. Toss the shrimp in Cajun seasoning, coating them evenly.
3. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the bell pepper, onion, and corn. Sauté for about 5 minutes, until the vegetables are tender.
5. Add the chicken broth and lime juice, stirring to combine. Bring to a simmer for 2 minutes.
6. Return the shrimp to the skillet and stir in the cooked orzo. Toss everything together to combine and heat through.
7. Garnish with fresh cilantro before serving.

This Cajun Shrimp and Orzo Skillet is packed with vibrant flavors and a little heat, making it an exciting and filling meal. The Cajun seasoning gives the shrimp a smoky spice, while the orzo soaks up the flavorful broth. It’s a fun and hearty dish that’s perfect for a special Sunday dinner with a kick.

Pesto Orzo with Cherry Tomatoes and Mozzarella

This Pesto Orzo with Cherry Tomatoes and Mozzarella is a bright, flavorful dish that combines fresh basil pesto with the sweetness of cherry tomatoes and the creaminess of mozzarella. It’s a wonderful dish for a relaxed Sunday meal, offering a burst of freshness and richness in every bite.

Ingredients:

• 1 cup orzo pasta
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, torn into pieces
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the orzo according to package directions. Drain and set aside.
2. In a large bowl, toss the cooked orzo with basil pesto until fully coated.
3. Gently stir in the halved cherry tomatoes and mozzarella pieces.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Garnish with fresh basil leaves before serving.

This Pesto Orzo with Cherry Tomatoes and Mozzarella is a perfect combination of fresh, vibrant ingredients. The pesto brings a savory depth of flavor, while the tomatoes and mozzarella offer refreshing and creamy elements. It’s a simple, yet elegant dish that works well as a side or as a main course on a Sunday afternoon.

Spicy Sausage and Orzo Skillet

Packed with hearty sausage, spicy seasoning, and orzo, this Spicy Sausage and Orzo Skillet is a flavorful one-pan dish that’s perfect for a cozy Sunday dinner. The combination of savory sausage and the richness of orzo makes for a filling and satisfying meal.

Ingredients:

• 1 cup orzo pasta
• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casing removed
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the orzo according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it apart as it cooks. Cook until browned, about 5-7 minutes.
3. Add the diced bell pepper, onion, and garlic. Sauté for 3-4 minutes until the vegetables soften.
4. Stir in the diced tomatoes, smoked paprika, red pepper flakes, salt, and pepper. Simmer for 5 minutes to let the flavors meld together.
5. Add the cooked orzo to the skillet, tossing to combine with the sausage and tomato mixture.
6. Garnish with fresh parsley and serve warm.

This Spicy Sausage and Orzo Skillet is bursting with flavors and heat. The sausage adds a rich and spicy depth to the dish, while the orzo absorbs the savory juices for a comforting bite. It’s a satisfying one-pan meal that’s perfect for those looking for a bold and flavorful dish to enjoy on a Sunday evening.

Roasted Butternut Squash and Orzo Salad

This Roasted Butternut Squash and Orzo Salad is a warm, hearty dish that combines the sweetness of roasted squash with the nutty flavor of orzo. Tossed with arugula and a tangy vinaigrette, it makes for a perfect autumn-inspired meal on a Sunday.

Ingredients:

• 1 cup orzo pasta
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup red onion, thinly sliced
• 1/2 cup arugula
• 1/4 cup feta cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.
2. Cook the orzo according to package directions. Drain and set aside.
3. In a small bowl, whisk together the balsamic vinegar and honey to make the vinaigrette.
4. In a large bowl, combine the roasted butternut squash, cooked orzo, sliced red onion, and arugula.
5. Drizzle the vinaigrette over the salad and toss gently to combine.
6. Sprinkle crumbled feta cheese on top before serving.

This Roasted Butternut Squash and Orzo Salad offers a beautiful balance of sweet and savory flavors. The roasted squash adds a lovely sweetness, while the arugula and feta provide a nice contrast with their peppery and salty notes. It’s a wholesome, satisfying dish that works wonderfully as a light main course or a side dish to a larger meal on a Sunday.

Garlic Butter Shrimp and Orzo

This Garlic Butter Shrimp and Orzo is a simple yet flavorful dish that’s packed with tender shrimp, a rich garlic butter sauce, and perfectly cooked orzo. It’s an elegant, comforting meal for a relaxed Sunday, with a subtle richness that’s sure to satisfy.

Ingredients:

• 1 cup orzo pasta
• 1 pound shrimp, peeled and deveined
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package directions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes, until fragrant.
3. Add the shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque.
4. Stir in the chicken broth, lemon juice, and red pepper flakes. Let the sauce simmer for 2–3 minutes to combine the flavors.
5. Add the cooked orzo to the skillet, tossing to coat it in the garlic butter sauce. Season with salt and pepper to taste.
6. Garnish with fresh parsley and serve warm.

The rich garlic butter sauce makes this dish luxurious, while the shrimp adds a satisfying protein element. The orzo soaks up the flavorful sauce, creating a hearty and delicious meal perfect for a leisurely Sunday.

Roasted Red Pepper and Orzo Soup

This Roasted Red Pepper and Orzo Soup is a vibrant, warming dish filled with the sweetness of roasted red peppers and the comforting texture of orzo. It’s perfect for a chilly Sunday, offering both warmth and flavor in every spoonful.

Ingredients:

• 1 cup orzo pasta
• 4 red bell peppers, roasted and peeled
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Roast the red bell peppers by placing them directly on the flame or under the broiler until the skin is blackened. Let them cool, then peel off the skin and chop the peppers.
2. Cook the orzo according to package directions. Drain and set aside.
3. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 3–4 minutes until soft.
4. Stir in the roasted red peppers, vegetable broth, oregano, smoked paprika, salt, and pepper. Bring the soup to a simmer and cook for 10 minutes to meld the flavors.
5. Use an immersion blender or regular blender to purée the soup until smooth.
6. Stir in the cooked orzo and simmer for an additional 5 minutes.
7. Garnish with fresh basil before serving.

This soup is both comforting and refreshing, with the roasted red peppers lending a natural sweetness. The orzo adds a filling component, making this soup hearty enough to be a meal on its own. It’s perfect for a relaxing Sunday evening when you want something warming and satisfying.

Lemon Asparagus and Orzo Risotto

Lemon Asparagus and Orzo Risotto is a lighter, fresh take on traditional risotto, combining the creamy texture of orzo with the crispness of asparagus and the brightness of lemon. It’s an elegant and flavorful choice for a Sunday lunch or dinner.

Ingredients:

• 1 cup orzo pasta
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 1/2 cups vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the orzo according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1–2 minutes, until fragrant.
3. Add the asparagus pieces to the skillet and sauté for 5–7 minutes until tender and slightly browned.
4. Pour in the white wine and cook for 2 minutes, allowing it to reduce slightly.
5. Add the vegetable broth and bring it to a simmer. Let it cook for 5 minutes until the broth is heated through.
6. Stir in the cooked orzo, Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This Lemon Asparagus and Orzo Risotto is a refreshing, creamy dish with bright citrus notes from the lemon and the crisp freshness of asparagus. The Parmesan adds a rich, savory finish, making this a satisfying and lighter alternative to classic risotto. It’s a wonderful choice for a fresh and flavorful Sunday meal.

Spicy Roasted Cauliflower and Orzo

This Spicy Roasted Cauliflower and Orzo combines the warm, roasted flavors of cauliflower with the creamy texture of orzo, all brought together with a spicy kick. It’s a perfect vegetarian option for a Sunday meal that’s both hearty and packed with flavor.

Ingredients:

• 1 cup orzo pasta
• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, smoked paprika, cumin, cayenne, salt, and pepper. Spread the cauliflower out on a baking sheet and roast for 25–30 minutes, or until tender and golden brown.
2. Cook the orzo according to package directions. Drain and set aside.
3. In a large bowl, toss the roasted cauliflower with the cooked orzo. Add the fresh parsley and a squeeze of lemon juice.
4. Serve warm, garnished with additional parsley if desired.

This Spicy Roasted Cauliflower and Orzo is a bold, satisfying dish with the perfect combination of smokiness from the paprika and heat from the cayenne. The cauliflower’s natural sweetness balances the spices, making it an excellent option for a flavorful, plant-based Sunday meal.

Chicken and Orzo Casserole

This Chicken and Orzo Casserole is a comforting, one-pan meal that combines tender chicken, orzo, and a creamy sauce. It’s a satisfying dish that brings together savory flavors with a rich, cheesy texture, perfect for a cozy Sunday dinner.

Ingredients:

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into cubes
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the orzo according to package directions. Drain and set aside.
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the chicken cubes and cook until browned and cooked through, about 6–8 minutes. Remove the chicken and set aside.
3. In the same skillet, add the onion and garlic, cooking for 3 minutes until softened.
4. Stir in the chicken broth and heavy cream, scraping up any bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes.
5. Add the cooked orzo, chicken, cheddar cheese, and Parmesan cheese to the skillet. Stir until the cheese melts and the mixture is well combined.
6. Transfer the skillet to the oven and bake for 15–20 minutes, until bubbly and golden on top.
7. Garnish with fresh thyme before serving.

This Chicken and Orzo Casserole is an all-in-one, creamy dish that’s filling and comforting. The tender chicken and rich cheese sauce make it the perfect Sunday dinner, offering both flavor and heartiness in every bite. The baked top adds a lovely crispiness that contrasts with the creamy interior.

Zucchini and Lemon Orzo

This Zucchini and Lemon Orzo is a light and refreshing dish that pairs the mild taste of zucchini with the bright citrus flavor of lemon. The orzo soaks up the tangy lemon dressing, making it a zesty and flavorful dish perfect for a lighter Sunday meal.

Ingredients:

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 2 medium zucchinis, sliced into half-moons
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package directions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the zucchini slices and sauté for 4–5 minutes until tender and lightly browned.
3. Stir in the cooked orzo, lemon zest, and lemon juice, tossing to combine.
4. Season with salt and pepper to taste.
5. Remove from heat and stir in fresh basil and grated Parmesan cheese.
6. Serve warm, garnished with additional basil if desired.

This Zucchini and Lemon Orzo is light, bright, and full of flavor. The zucchini adds a refreshing texture, while the lemon provides a zesty kick that elevates the dish. The Parmesan brings a savory depth, making it a perfect option for a fresh, light Sunday meal.

Note: More recipes​ are coming soon!