Brighten up your summer table with the zesty charm of lemon orzo! This versatile pasta shines in quick dinners, refreshing salads, and light seasonal favorites that capture the essence of warm-weather cooking. Whether you’re craving a simple side or a vibrant main, these 20 flavorful recipes are sure to inspire. Let’s dive into a collection that promises to make your meals anything but ordinary.
Lemon Garlic Herb Orzo with Grilled Chicken
Ready for a cozy, flavorful meal that comes together without fuss? This lemon garlic herb orzo with grilled chicken is your new weeknight hero—bright, satisfying, and packed with fresh vibes. You’ll love how the creamy orzo pairs with juicy chicken for a complete dinner in one pan.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil (or any neutral oil)
– 1 cup orzo pasta
– 2 cups chicken broth
– 4 cloves garlic, minced
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh dill (or 1 tsp dried)
– Salt and black pepper (adjust to taste)
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken to the skillet and cook for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
4. Transfer the chicken to a plate, cover loosely with foil, and let it rest for 5 minutes—this keeps it juicy.
5. In the same skillet, reduce heat to medium and add the remaining 1 tbsp olive oil.
6. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
7. Pour in the orzo and toast it for 2 minutes, stirring often, until lightly golden for a nutty flavor.
8. Add the chicken broth, lemon zest, and lemon juice, then bring to a boil.
9. Reduce heat to low, cover the skillet, and simmer for 10 minutes, or until orzo is tender and liquid is absorbed.
10. Stir in the Parmesan cheese, parsley, and dill until well combined and creamy.
11. Slice the rested chicken into strips.
12. Serve the orzo topped with chicken slices.
Just imagine that creamy, lemony orzo with tender grilled chicken—it’s a texture dream with a bright, herby kick. Try it with a side of roasted veggies or a simple salad for a complete meal that feels fancy but is totally doable on a busy night.
Creamy Lemon Orzo with Spinach and Parmesan
Venturing into a cozy weeknight dinner? This creamy lemon orzo with spinach and Parmesan is your new go-to—it’s quick, comforting, and packed with bright flavor. You’ll love how the tangy lemon and rich cheese come together in one pan.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup orzo pasta
– 2 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
– 1 cup heavy cream
– 1 lemon, zested and juiced (about 2 tbsp juice)
– 3 cups fresh spinach, roughly chopped
– 1/2 cup grated Parmesan cheese, plus extra for serving
– Salt and black pepper, to season
Instructions
1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to burn it.
4. Add the orzo to the skillet and toast it, stirring constantly, for 2 minutes to bring out a nutty flavor.
5. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle boil over medium-high heat.
6. Reduce the heat to low, cover the skillet, and simmer for 10 minutes, stirring halfway through to prevent sticking.
7. Uncover and stir in the lemon zest, lemon juice, and spinach until the spinach wilts, about 2 minutes.
8. Remove the skillet from the heat and stir in the Parmesan cheese until melted and creamy.
9. Season with salt and black pepper to taste, starting with 1/4 tsp salt and adjusting as needed.
10. Let the dish rest for 2 minutes off the heat to thicken slightly before serving.
All done! You’ll get a velvety, creamy texture with pops of fresh spinach and a zesty lemon kick. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a bit of heat, or serve it alongside grilled chicken for a heartier meal.
Lemon Orzo Salad with Feta and Fresh Herbs
Ready for a bright, fresh salad that comes together in no time? This lemon orzo salad with feta and fresh herbs is perfect for summer picnics or a quick weeknight side. You’ll love how the tangy lemon and salty feta play off the tender pasta and herbs.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup orzo pasta
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 1/4 cup freshly squeezed lemon juice (about 2 lemons)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 teaspoon kosher salt (adjust to taste)
– 1/4 teaspoon black pepper (adjust to taste)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the orzo pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. Drain the orzo in a colander and rinse it briefly under cold water to stop the cooking process, then transfer it to a large mixing bowl.
4. In a small bowl, whisk together the olive oil and lemon juice until well combined.
5. Pour the dressing over the warm orzo in the mixing bowl and toss gently to coat evenly.
6. Add the crumbled feta cheese, chopped dill, parsley, mint, salt, and pepper to the bowl.
7. Toss all ingredients together until everything is evenly distributed and the herbs are well incorporated.
8. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld.
9. Taste and adjust seasoning with more salt or pepper if desired.
10. Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.
Perfectly balanced, this salad offers a creamy texture from the feta and a refreshing zing from the lemon and herbs. Try it alongside grilled chicken or as a standalone lunch—it’s versatile and always a crowd-pleaser.
Lemon Orzo with Roasted Vegetables and Basil
You know those days when you want something comforting but fresh? This lemon orzo with roasted veggies and basil is your answer. It’s bright, easy, and feels like a hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth (or water with 1 tsp salt)
- 2 medium zucchinis, chopped into ½-inch pieces
- 1 red bell pepper, chopped into ½-inch pieces
- 1 yellow onion, chopped into ½-inch pieces
- 3 tbsp olive oil (or any neutral oil)
- 3 cloves garlic, minced
- ¼ cup fresh basil leaves, chopped
- Zest and juice of 1 lemon (about 2 tbsp juice)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese (optional, for serving)
Instructions
- Preheat your oven to 425°F.
- Place the chopped zucchini, bell pepper, and onion on a baking sheet.
- Drizzle 2 tbsp olive oil over the vegetables and toss to coat evenly.
- Roast the vegetables for 20-25 minutes, stirring halfway, until tender and lightly browned at the edges.
- While the vegetables roast, heat the remaining 1 tbsp olive oil in a medium pot over medium heat.
- Add the minced garlic and cook for 1 minute, just until fragrant—don’t let it brown.
- Pour in the orzo and toast it for 2 minutes, stirring constantly, to bring out a nutty flavor.
- Add the vegetable broth and bring to a boil.
- Reduce heat to low, cover the pot, and simmer for 8-10 minutes until the orzo is tender and has absorbed most of the liquid.
- Remove the pot from heat and let it sit covered for 2 minutes to finish absorbing any remaining broth.
- Stir in the roasted vegetables, lemon zest, lemon juice, salt, and black pepper.
- Fold in the chopped basil just before serving to keep it fresh and vibrant.
Keep this dish warm or serve it at room temperature—it’s wonderfully versatile. The orzo becomes creamy while the roasted veggies add a sweet, caramelized bite, all brightened by that zesty lemon. Try it topped with extra Parmesan or alongside grilled chicken for a heartier meal.
One-Pot Lemon Orzo with Shrimp and Asparagus
Sometimes you just need a bright, easy dinner that comes together in one pot. This lemon orzo with shrimp and asparagus is exactly that—it’s fresh, flavorful, and cleanup is a breeze. You’ll love how the creamy orzo soaks up all the lemony, garlicky goodness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 1 lb asparagus, tough ends trimmed and cut into 2-inch pieces
– 1 ½ cups orzo pasta
– 3 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 3 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– ¼ cup grated Parmesan cheese (plus more for serving)
– 2 tbsp unsalted butter
– Salt and black pepper (to season throughout)
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Transfer the shrimp to a plate and set aside.
4. In the same pot, add the asparagus and cook for 3–4 minutes, stirring occasionally, until bright green and slightly tender.
5. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Pour in the orzo and toast for 1 minute, stirring constantly to coat it in the oil.
7. Add the chicken broth, lemon zest, and lemon juice, then bring to a boil over high heat.
8. Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
9. Stir in the butter and Parmesan cheese until melted and creamy.
10. Return the cooked shrimp to the pot and gently fold them into the orzo mixture to warm through, about 1 minute.
11. Taste and adjust seasoning with salt and black pepper if needed.
12. Garnish with fresh parsley and extra Parmesan cheese if desired.
Now you’ve got a dish with tender shrimp, crisp-tender asparagus, and creamy orzo all in one bite. The lemon adds a zesty punch that brightens everything up—perfect for a quick weeknight meal or a cozy dinner with friends. Try serving it with a simple side salad or crusty bread to soak up any extra sauce.
Lemon Orzo Risotto with Mascarpone and Zest
Tired of the same old pasta dishes? This lemon orzo risotto is a bright, creamy twist that feels fancy but comes together in one pot. You’ll love how the mascarpone makes it extra luxurious without much effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 cup orzo pasta
– 3 cups low-sodium chicken broth, warmed (vegetable broth works too)
– 1 lemon, zested and juiced (about 2 tablespoons juice)
– ½ cup mascarpone cheese, at room temperature
– ¼ cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– Salt and black pepper, to season
– Fresh parsley, chopped for garnish (optional)
Instructions
1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add chopped onion and cook for 4-5 minutes until softened and translucent, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add orzo to the skillet and toast for 2 minutes, stirring constantly until lightly golden—this enhances its nutty flavor.
5. Pour in ½ cup of warm broth and stir continuously until the liquid is mostly absorbed, about 2-3 minutes.
6. Continue adding broth ½ cup at a time, stirring frequently and waiting for absorption before each addition—this slow process creates the risotto-like creaminess.
7. After about 20 minutes total, when the orzo is al dente and most liquid is absorbed, reduce heat to low.
8. Stir in lemon zest, lemon juice, mascarpone, Parmesan, and butter until fully melted and creamy.
9. Season with salt and pepper to taste, then remove from heat.
10. Let sit for 2 minutes to thicken slightly before serving.
Enjoy its velvety texture with a bright citrus kick that balances the rich cheeses perfectly. Try topping it with grilled shrimp or roasted asparagus for a complete meal—it’s comfort food that feels special any night of the week.
Lemon Orzo with Sun-Dried Tomatoes and Olives
Wondering what to make for a quick weeknight dinner that feels special? This lemon orzo with sun-dried tomatoes and olives is your answer. It’s bright, flavorful, and comes together in about 30 minutes—perfect for when you want something delicious without a lot of fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup orzo pasta
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/2 cup kalamata olives, pitted and sliced
– Zest and juice of 1 large lemon (about 3 tbsp juice)
– 2 cups vegetable broth (or chicken broth for more flavor)
– 1/4 cup grated Parmesan cheese (optional, for serving)
– Salt and black pepper (adjust to taste)
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 3 cloves minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Stir in 1 cup orzo pasta and toast for 2 minutes, until lightly golden, to enhance its nutty flavor.
4. Pour in 2 cups vegetable broth and bring to a boil over high heat.
5. Reduce heat to low, cover the skillet, and simmer for 10 minutes, until the orzo is tender and has absorbed most of the liquid.
6. Uncover and stir in 1/2 cup chopped sun-dried tomatoes and 1/2 cup sliced olives.
7. Cook for 2 more minutes over medium heat, allowing the flavors to meld.
8. Remove from heat and stir in the zest and juice of 1 lemon (about 3 tbsp juice).
9. Season with salt and black pepper to taste, starting with 1/4 tsp salt and adjusting as needed.
10. Garnish with 1/4 cup grated Parmesan cheese and fresh parsley if desired, then serve immediately.
You’ll love the creamy texture of the orzo paired with the tangy lemon and savory bursts from the tomatoes and olives. Try it as a side with grilled chicken or enjoy it on its own for a light, satisfying meal—it’s versatile enough for any occasion.
Lemon Orzo with Grilled Salmon and Dill
Ready for a bright, satisfying dinner that comes together without fuss? This lemon orzo with grilled salmon and dill is your answer. You get creamy, citrusy pasta paired with perfectly flaky fish—it’s a weeknight win that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb salmon fillets, skin-on or skinless (pat dry with paper towels)
– 1 cup orzo pasta
– 2 tbsp olive oil, or any neutral oil
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 1/4 cup fresh dill, chopped (plus extra for garnish)
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to season
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Season the salmon fillets on both sides with salt and black pepper.
3. Grill the salmon for 4-5 minutes per side, until it flakes easily with a fork and reaches an internal temperature of 145°F. Tip: Don’t move the salmon too early to get nice grill marks.
4. While the salmon cooks, bring a large pot of salted water to a boil.
5. Add the orzo to the boiling water and cook for 8-9 minutes, until al dente, then drain.
6. In a large skillet, heat the olive oil and butter over medium heat until the butter melts.
7. Add the minced garlic and cook for 1 minute, until fragrant but not browned.
8. Stir in the cooked orzo, lemon zest, lemon juice, and heavy cream.
9. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly. Tip: Keep the heat medium to prevent the cream from curdling.
10. Remove the skillet from heat and stir in the Parmesan cheese and chopped dill until the cheese melts.
11. Season the orzo mixture with salt, black pepper, and red pepper flakes if using.
12. Flake the grilled salmon into large chunks.
13. Gently fold the salmon into the orzo until just combined. Tip: Fold gently to keep the salmon pieces intact.
14. Divide the mixture among plates and garnish with extra dill.
Now, you’ve got a dish where the orzo is luxuriously creamy with a zesty lemon punch, while the salmon adds a smoky, tender contrast. Try serving it with a simple arugula salad or crusty bread to soak up every last bit of that sauce—it’s a meal that’s as vibrant as it is comforting.
Lemon Orzo Soup with Chicken and Kale
Picture this: a cozy bowl of soup that’s bright, hearty, and perfect for using up leftover chicken. You get creamy orzo, tender kale, and a lemony broth that just feels like a hug.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 tbsp olive oil (or any neutral oil)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup orzo pasta
- 2 cups cooked shredded chicken (from a rotisserie chicken works great)
- 4 cups chopped kale, stems removed
- Juice of 1 large lemon (about ¼ cup)
- Salt and black pepper (start with ½ tsp salt, add more as needed)
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat for 1 minute.
- Add the diced onion, carrots, and celery to the pot.
- Cook the vegetables, stirring occasionally, for 6-8 minutes until the onion is translucent and the carrots begin to soften.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth and bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
- Stir in the orzo pasta.
- Simmer the soup, uncovered, for 8-10 minutes, stirring occasionally, until the orzo is al dente.
- Add the shredded chicken and chopped kale to the pot.
- Cook for 3-4 minutes, stirring occasionally, until the kale is wilted and tender.
- Remove the pot from the heat.
- Stir in the lemon juice.
- Season the soup with salt and black pepper, tasting and adjusting as needed.
You’ll love the way the creamy orzo soaks up that bright, lemony broth. Try topping it with a sprinkle of red pepper flakes for a little heat, or serve it with crusty bread for dipping.
Lemon Orzo with Burst Cherry Tomatoes and Mozzarella
Holiday cooking doesn’t have to be complicated. This lemon orzo with burst cherry tomatoes and fresh mozzarella is a bright, one-pan wonder that feels fancy but comes together in under 30 minutes. You’ll love how the creamy orzo soaks up all those lemony, herby flavors.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb cherry tomatoes
– 1 cup orzo pasta
– 8 oz fresh mozzarella, torn into bite-sized pieces (or use small mozzarella pearls)
– 1 lemon, zested and juiced (about 2 tbsp juice)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced
– 1/4 cup fresh basil, chopped (plus extra for garnish)
– 2 cups vegetable broth (or chicken broth)
– Salt and black pepper (adjust to taste)
– Pinch of red pepper flakes (optional, for a little heat)
Instructions
1. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add 1 lb cherry tomatoes to the hot oil and cook for 5-7 minutes, stirring occasionally, until the skins start to blister and some tomatoes burst open. Tip: Don’t overcrowd the pan—this helps them caramelize instead of steam.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 cup orzo pasta to the skillet and toast for 1 minute, stirring constantly, until lightly golden. Tip: Toasting the orzo enhances its nutty flavor and helps prevent clumping.
5. Pour in 2 cups vegetable broth and the juice of 1 lemon (about 2 tbsp). Bring to a boil.
6. Reduce heat to medium-low, cover the skillet, and simmer for 10-12 minutes, stirring halfway through, until the orzo is tender and has absorbed most of the liquid.
7. Remove from heat and stir in the zest of 1 lemon, 1/4 cup chopped basil, and a pinch of red pepper flakes if using. Season with salt and black pepper to taste.
8. Gently fold in 8 oz torn fresh mozzarella. Tip: Let the residual heat melt the mozzarella slightly for a creamy texture without overcooking it.
9. Garnish with extra basil leaves and serve immediately.
This dish is wonderfully creamy and tangy, with the burst tomatoes adding little pops of sweetness. Try it warm as a main or chilled for a refreshing pasta salad—it’s versatile enough for any season.
Lemon Orzo with Roasted Garlic and Thyme
Fancy something cozy but bright for dinner tonight? This lemon orzo with roasted garlic and thyme is just the thing. It’s creamy, zesty, and packed with flavor—perfect for a simple weeknight meal or a side dish that steals the show.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 1 head of garlic (for roasting)
– 1 tbsp olive oil, or any neutral oil
– 1 cup orzo pasta
– 2 cups chicken or vegetable broth
– 1 lemon, zested and juiced (about 2 tbsp juice)
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme leaves, or 1 tsp dried thyme
– ¼ cup grated Parmesan cheese, plus more for serving
– Salt and black pepper, adjust to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Slice the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
3. While the garlic roasts, bring 2 cups of broth to a boil in a medium saucepan over high heat.
4. Add 1 cup orzo to the boiling broth, reduce heat to low, cover, and simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid.
5. Remove the roasted garlic from the oven, let it cool slightly, then squeeze the soft cloves into a small bowl and mash with a fork.
6. Stir the mashed roasted garlic into the cooked orzo.
7. Add 2 tbsp butter, 1 tbsp fresh thyme leaves, the zest and juice of 1 lemon, and ¼ cup grated Parmesan cheese to the orzo, stirring until well combined and creamy.
8. Season with salt and black pepper to taste, starting with ½ tsp salt and ¼ tsp pepper, adjusting as needed.
9. Serve immediately, topped with extra Parmesan if desired.
A creamy, tangy delight, this dish has a velvety texture from the roasted garlic and a bright pop from the lemon. Try it alongside grilled chicken or as a standalone meal with a sprinkle of fresh herbs—it’s versatile and always satisfying.
Lemon Orzo with Artichokes and Toasted Pine Nuts
Venturing into a bright, lemony pasta dish is the perfect way to liven up your weeknight dinner routine. This Lemon Orzo with Artichokes and Toasted Pine Nuts is a one-pan wonder that’s creamy, tangy, and packed with flavor. You’ll love how quickly it comes together for a satisfying meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup orzo pasta
– 1 tablespoon olive oil (or any neutral oil)
– 1 (14-ounce) can artichoke hearts, drained and quartered
– 1/4 cup pine nuts
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1/4 cup fresh lemon juice (from about 1 large lemon)
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and black pepper (adjust to taste)
Instructions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the pine nuts to the skillet and toast for 2-3 minutes, stirring frequently, until golden brown and fragrant. Tip: Watch them closely as they can burn quickly.
3. Remove the toasted pine nuts from the skillet and set them aside on a plate.
4. In the same skillet, add the orzo pasta and toast it for 2 minutes, stirring constantly, until lightly golden. This enhances its nutty flavor.
5. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
6. Pour in the vegetable broth and bring the mixture to a boil.
7. Reduce the heat to low, cover the skillet, and simmer for 10 minutes, or until the orzo is tender and has absorbed most of the liquid.
8. Stir in the quartered artichoke hearts and cook for 2 minutes to heat through.
9. Remove the skillet from the heat and stir in the fresh lemon juice, grated Parmesan cheese, and chopped parsley. Tip: Adding the lemon juice off the heat preserves its bright flavor.
10. Season the mixture with salt and black pepper to your liking.
11. Fold in the reserved toasted pine nuts. Tip: Save a few pine nuts for garnish if you like extra crunch.
12. Serve the dish immediately while warm.
Buttery orzo and tender artichokes create a creamy base, while the toasted pine nuts add a delightful crunch in every bite. The lemon juice cuts through the richness for a perfectly balanced, zesty flavor. Try serving it alongside grilled chicken or with a simple green salad for a complete meal.
Lemon Orzo with Zucchini and Lemon Zest
Tired of the same old pasta dishes? This lemon orzo with zucchini and lemon zest is a bright, fresh twist that comes together in no time. You’ll love how the tangy lemon and tender zucchini make it feel light yet satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup orzo pasta
– 2 medium zucchinis, diced into ½-inch pieces
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 lemon, zested and juiced (about 2 tbsp juice)
– ¼ cup grated Parmesan cheese
– Salt and black pepper, adjust to taste
– 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the orzo to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (it should be tender but still have a slight bite).
3. While the orzo cooks, heat the olive oil in a large skillet over medium heat.
4. Add the diced zucchini to the skillet and cook for 5–7 minutes, stirring occasionally, until it’s lightly browned and tender.
5. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to let it burn.
6. Drain the cooked orzo and add it directly to the skillet with the zucchini.
7. Remove the skillet from the heat and stir in the lemon zest, lemon juice, and grated Parmesan cheese until everything is well combined.
8. Season with salt and black pepper to your liking, tasting as you go to balance the flavors.
9. Garnish with fresh parsley if desired, and serve immediately.
Keep it simple: this dish has a creamy texture from the orzo and Parmesan, with a zesty kick from the lemon that pairs perfectly with the soft zucchini. Try serving it alongside grilled chicken or fish for a complete meal, or enjoy it as a light lunch on its own—it’s versatile and always a crowd-pleaser.
Lemon Orzo with Grilled Halloumi and Mint
Now, imagine a bright, lemony pasta dish that comes together in under 30 minutes. You get creamy orzo, salty grilled halloumi, and a fresh pop of mint—it’s the perfect easy dinner that feels special. Let’s make it!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup orzo pasta
– 8 oz halloumi cheese, sliced into ½-inch thick pieces
– 2 tbsp olive oil (or any neutral oil)
– 3 tbsp fresh lemon juice (from about 1 large lemon)
– 1 lemon, zested
– ¼ cup fresh mint leaves, chopped
– 2 cloves garlic, minced
– 2 cups vegetable broth (or chicken broth)
– Salt and black pepper, to taste (adjust as needed)
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the halloumi slices to the skillet in a single layer without overcrowding.
3. Cook the halloumi for 2–3 minutes per side until golden brown and grill marks appear, then transfer to a plate.
4. Tip: Don’t move the halloumi too soon—let it sear properly for that crispy texture.
5. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
6. Add the minced garlic and cook for 30–60 seconds until fragrant but not browned.
7. Pour in the orzo pasta and stir to coat it in the oil and garlic for about 1 minute.
8. Add the vegetable broth to the skillet, scraping up any browned bits from the bottom.
9. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
10. Simmer the orzo for 10–12 minutes, stirring occasionally, until the liquid is absorbed and the pasta is tender.
11. Tip: If the orzo seems dry before it’s cooked, add a splash more broth or water.
12. Remove the skillet from the heat and stir in the lemon juice, lemon zest, and chopped mint leaves.
13. Season with salt and black pepper to taste, mixing gently to combine.
14. Tip: Add the mint at the end to keep its bright flavor from wilting too much.
15. Serve the lemon orzo topped with the grilled halloumi slices.
Or, you’ll love the creamy texture of the orzo against the crispy, salty halloumi. The lemon and mint make it feel light and refreshing—try it with a side of roasted veggies or a simple salad for a complete meal.
Lemon Orzo with Roasted Red Peppers and Feta
Ooh, you’re going to love this one. It’s a bright, lemony pasta dish that feels fancy but comes together with minimal fuss. Perfect for a quick weeknight dinner or a casual get-together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup orzo pasta
– 2 red bell peppers, sliced into strips
– 3 tbsp olive oil, or any neutral oil
– 3 cloves garlic, minced
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 4 oz feta cheese, crumbled
– 1/4 cup fresh parsley, chopped
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F (220°C).
2. Toss the sliced red bell peppers with 1 tablespoon of olive oil on a baking sheet.
3. Roast the peppers for 15-20 minutes, until they are tender and slightly charred at the edges.
4. While the peppers roast, bring a large pot of salted water to a boil.
5. Cook the orzo in the boiling water for 8-10 minutes, until al dente, then drain it.
6. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
7. Add the minced garlic to the skillet and cook for 1 minute, just until fragrant.
8. Tip: Don’t let the garlic brown, or it will turn bitter.
9. Add the drained orzo to the skillet with the garlic.
10. Stir in the lemon zest, lemon juice, salt, and black pepper until well combined.
11. Remove the roasted peppers from the oven and fold them into the orzo mixture.
12. Tip: Reserve a few pepper strips for garnish if you like a prettier presentation.
13. Turn off the heat and stir in the crumbled feta and chopped parsley.
14. Tip: Let the dish sit for 2 minutes off the heat so the feta softens slightly.
15. Serve immediately.
Every bite is a delightful mix of creamy feta, tangy lemon, and sweet roasted peppers. The orzo has a wonderfully tender yet slightly chewy texture that soaks up all the bright flavors. Try it warm as a main dish or chilled the next day for a fantastic pasta salad.
Lemon Orzo with Sautéed Mushrooms and Chives
Venturing into a cozy, comforting dish? This lemon orzo with sautéed mushrooms and chives is your answer—it’s bright, earthy, and ready in under 30 minutes. You’ll love how the tangy lemon zest cuts through the savory mushrooms, making it perfect for a quick weeknight dinner or a simple side.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup orzo pasta
– 2 cups vegetable broth (or water, but broth adds more flavor)
– 2 tbsp olive oil (or any neutral oil)
– 8 oz cremini mushrooms, sliced (about 2 cups)
– 2 cloves garlic, minced
– 1 lemon, zested and juiced (about 2 tbsp juice)
– 1/4 cup fresh chives, chopped
– Salt and black pepper (adjust to taste)
Instructions
1. In a medium pot, bring the vegetable broth to a boil over high heat.
2. Add the orzo to the boiling broth, reduce the heat to medium-low, and simmer uncovered for 8–10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.
3. While the orzo cooks, heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the sliced mushrooms to the skillet in a single layer and cook without stirring for 4–5 minutes to allow them to brown and develop a golden crust.
5. Stir the mushrooms, then add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
6. Drain any excess liquid from the cooked orzo and add it to the skillet with the mushrooms.
7. Stir in the lemon zest, lemon juice, and chopped chives until everything is well combined.
8. Season with salt and black pepper to taste, then remove from heat.
9. Let the dish sit for 2 minutes to allow the flavors to meld before serving.
Creative, right? The orzo stays tender with a slight chew, while the mushrooms add a meaty texture and the lemon gives it a zesty kick. Try topping it with a sprinkle of Parmesan or serving it alongside grilled chicken for a heartier meal—it’s versatile enough to shine on its own or as part of a spread.
Lemon Orzo with Spicy Sausage and Arugula
There’s something so satisfying about a one-pan meal that’s bright, hearty, and ready in no time. This lemon orzo with spicy sausage and arugula is exactly that—a zesty, comforting dish perfect for busy weeknights when you want something delicious without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb spicy Italian sausage, casings removed (or use mild if you prefer less heat)
– 1 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup orzo pasta
– 2 cups chicken broth
– Zest and juice of 1 lemon (about 2 tbsp juice)
– 2 cups baby arugula
– ¼ cup grated Parmesan cheese, plus extra for serving
– Salt and black pepper, to taste (adjust as needed)
Instructions
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the spicy Italian sausage, breaking it up with a spoon, and cook until browned and no longer pink, 5–7 minutes. Tip: Use a wooden spoon to crumble the sausage evenly for better texture.
3. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
4. Stir in the minced garlic and cook until fragrant, 30–60 seconds, being careful not to let it burn.
5. Add the orzo pasta to the skillet and toast it, stirring constantly, for 1–2 minutes until lightly golden. Tip: Toasting the orzo enhances its nutty flavor and helps it absorb the broth better.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and bring to a boil.
7. Reduce the heat to low, cover the skillet, and simmer until the orzo is tender and has absorbed most of the liquid, 10–12 minutes. Check at 10 minutes to avoid overcooking.
8. Remove the skillet from the heat and stir in the lemon zest, lemon juice, and baby arugula until the arugula is just wilted, about 1 minute. Tip: Adding the lemon off the heat preserves its bright, fresh flavor.
9. Fold in the grated Parmesan cheese until melted and creamy, then season with salt and black pepper to taste.
10. Serve immediately, garnished with extra Parmesan if desired.
You’ll love the creamy texture of the orzo paired with the spicy kick from the sausage and the peppery bite of arugula. Try topping it with a sprinkle of red pepper flakes for extra heat or serving it alongside a crisp green salad for a complete meal.
Lemon Orzo with Grilled Corn and Avocado
Tired of the same old pasta salad? This lemon orzo with grilled corn and avocado is your new go-to summer side dish. It’s bright, creamy, and comes together in under 30 minutes. You’ll love how the charred corn and fresh herbs make it taste like a party in a bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup orzo pasta
– 2 ears of corn, husked
– 1 tbsp olive oil (or any neutral oil)
– 1 avocado, diced
– 1 lemon, juiced (about 3 tbsp)
– 2 tbsp chopped fresh cilantro (or parsley if you prefer)
– 1/4 cup crumbled feta cheese (optional, for extra tang)
– Salt and black pepper, to season
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the orzo to the boiling water and cook according to package directions, usually 8-10 minutes, until al dente.
3. While the orzo cooks, preheat a grill or grill pan to medium-high heat (about 400°F).
4. Brush the corn ears lightly with olive oil and place them on the grill.
5. Grill the corn for 8-10 minutes, turning occasionally, until kernels are charred in spots. Tip: Listen for a slight sizzle to know the grill is hot enough.
6. Drain the cooked orzo in a colander and rinse briefly under cool water to stop the cooking.
7. Let the grilled corn cool slightly, then slice the kernels off the cob with a sharp knife. Tip: Stand the cob upright in a bowl to catch the kernels easily.
8. In a large mixing bowl, combine the drained orzo, grilled corn kernels, and diced avocado.
9. Pour the fresh lemon juice over the mixture and drizzle with the remaining olive oil.
10. Gently toss everything together until well combined. Tip: Add the avocado last to keep it from getting too mushy.
11. Stir in the chopped cilantro and crumbled feta cheese, if using.
12. Season generously with salt and black pepper, tasting as you go to adjust.
Keep this dish chilled for a cool, refreshing bite—the creamy avocado and tangy lemon make it pop. Serve it alongside grilled chicken or as a standalone lunch, and watch it disappear fast!
Lemon Orzo with Chickpeas and Tahini Dressing
Haven’t we all been there? You want something fresh, satisfying, and easy to pull together on a busy weeknight. This lemon orzo with chickpeas and tahini dressing is exactly that—a bright, creamy, and totally comforting one-pot wonder.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup orzo pasta
– 1 (15 oz) can chickpeas, drained and rinsed
– 3 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– Zest and juice of 1 large lemon (about 1/4 cup juice)
– 1/4 cup tahini
– 1/4 cup water, plus more as needed
– 1/2 tsp salt, plus more for pasta water
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley (or cilantro for a twist)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the orzo to the boiling water and cook for 8–9 minutes, stirring occasionally, until al dente (it should be tender but still have a slight bite).
3. While the orzo cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the drained chickpeas to the skillet and cook for 5–7 minutes, shaking the pan occasionally, until they are lightly golden and crisp on the outside.
5. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to let it burn.
6. In a small bowl, whisk together the tahini, lemon zest, lemon juice, remaining 1 tablespoon of olive oil, water, salt, and pepper until smooth and creamy; if the dressing is too thick, add more water 1 tablespoon at a time until it reaches a pourable consistency.
7. Drain the cooked orzo and return it to the pot off the heat.
8. Pour the tahini dressing over the warm orzo and stir until everything is well coated.
9. Gently fold in the crispy chickpeas and garlic from the skillet.
10. Stir in the chopped fresh parsley just before serving.
But the magic is in the textures—the creamy orzo, the crispy chickpeas, and that zesty tahini dressing all come together in the most delightful way. Serve it warm as a main dish, or chill it for a fantastic pasta salad the next day. It’s versatile enough to pair with grilled chicken or just enjoy on its own.
Lemon Orzo with Caramelized Onions and Goat Cheese
Remember those cozy winter evenings when you just want something comforting yet bright? This lemon orzo with caramelized onions and goat cheese is exactly that—creamy, tangy, and packed with flavor. You’ll love how simple it comes together for a satisfying weeknight meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 2 large yellow onions, thinly sliced
– 2 tbsp olive oil (or any neutral oil)
– 1 cup orzo pasta
– 2 cups vegetable broth
– 1 lemon, zested and juiced
– 4 oz goat cheese, crumbled
– ¼ cup fresh parsley, chopped
– Salt and black pepper, adjust to taste
Instructions
1. Heat olive oil in a large skillet over medium-low heat.
2. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until they turn deep golden brown and caramelized.
3. Tip: Don’t rush the onions—low and slow cooking brings out their natural sweetness.
4. Stir in orzo and toast for 2 minutes until lightly golden.
5. Pour in vegetable broth and bring to a simmer.
6. Cover and cook for 10 minutes, or until orzo is tender and liquid is absorbed.
7. Tip: Check halfway through to prevent sticking, adding a splash of water if needed.
8. Remove from heat and stir in lemon zest, lemon juice, and half of the goat cheese.
9. Season with salt and black pepper to taste.
10. Tip: Add the lemon juice off the heat to preserve its bright flavor.
11. Garnish with remaining goat cheese and fresh parsley.
You’ll adore the creamy texture from the goat cheese melding with the tangy lemon and sweet onions. Try serving it warm as a main dish or alongside grilled chicken for a heartier meal—it’s versatile enough for any occasion.
Summary
Absolutely delightful, these 20 lemon orzo recipes are your ticket to easy, vibrant summer meals. From bright salads to cozy one-pots, there’s a dish for every craving. We’d love to hear which recipe you try first—drop a comment with your favorite! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these sunny flavors. Happy cooking!
