Upgrade your go-to low-effort meal with this quick and easy recipe for a unique pasta dish that’s creamy, savory, and deeply satisfying!
Pasta is the near-universal choice for a quick and satisfying meal. But how many times can you get excited about the usual suspects of spaghetti or rigatoni, slathered in store-bought tomato sauce? At some point, you owe it to yourself to upgrade your low-effort dinner. And this easy orzo pasta recipe is the perfect way to do it!
The whole dish comes together in less than half an hour, making it perfect for hectic weeknights. And it involves just a few kitchen-staple ingredients—which orzo is for me, and really should be for you, too.
Orzo looks like fat grains of rice but is actually a rice-shaped “pastina” that’s featured in cuisines across the Mediterranean region. The word orzo is Italian for “barley,” named for its resemblance to a barley grain, though it’s made from durum wheat semolina. This pasta appears in the Greek slow-cooked stew called giouvetsi, an Egyptian dish called lesan el asfour, and an array of other international dishes.
In this recipe, orzo’s fast cooking time helps you get a simple yet satisfying meal on the table quickly. And those little ovoids soak up a lot of flavor from the olive oil, garlic, tomatoes, and Parmesan, so every bite is creamy, savory, and deeply comforting!
Tips for the best orzo pasta
- Stir frequently while your orzo boils to prevent sticking and clumping, as this pasta is more prone to clumps than larger shapes.
- Test your orzo a minute or two before the package’s shortest time for perfectly al dente pasta.
- Try toasting the uncooked orzo in a little olive oil or butter before boiling to give it a nutty aroma and richer color.
- For a creamy, risotto-like result, simmer orzo gently in broth, stirring regularly and finishing with butter or cheese.
- If you plan to use orzo pasta in salads, rinse it briefly in cold water after cooking to halt cooking and prevent clumping.
How do I store leftovers?
Let your orzo pasta cool before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 3-5 days. You can also freeze this dish for up to 3 months in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge. Reheat gently on the stovetop or in the microwave—adding a splash of water, broth, or olive oil as needed and stirring frequently—until piping hot throughout.
Serving suggestions
Serve this orzo pasta recipe on its own or with a Green Salad for a light yet satisfying meal. For a heartier bite, pair it with Crock-Pot Lemon Chicken, Air-Fryer Salmon, or these juicy Beef Kabobs.
Orzo Pasta Recipe
Ingredients
- 1 cup dry orzo pasta
- 2 tablespoons olive oil divided
- 2 cloves garlic crushed
- 2 cups cherry tomatoes cut in half
- 1/4 cup Parmesan cheese grated, plus more for serving (optional)
- 1 small handful of fresh basil torn, plus more for serving (optional)
- Salt and pepper to taste
Instructions
- Bring a medium pot of water to a boil. Generously salt the water, then add the orzo. Cook, stirring frequently, for 7–8 minutes or until al dente (for a slightly firmer bite, start tasting at 5 minutes).
- Reserve 2 tablespoons pasta water, then drain the orzo and toss with 1 tablespoon olive oil to prevent sticking.
- Heat the remaining olive oil in a large skillet over medium heat. Add the crushed garlic and halved cherry tomatoes. Cook, stirring frequently, until the tomatoes soften and begin to release their juices and the garlic is fragrant but not browned, about 5 minutes.
- Remove skillet from heat. Stir in the Parmesan cheese and reserved pasta water a little at a time, mixing until the cheese melts and a light sauce forms. Add torn basil, salt, and pepper to taste.
- Add the cooked orzo to the skillet and toss gently until well combined.
- Serve immediately, topped with extra basil and Parmesan as desired.
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