Type what you have

Ingredients

• ✓ orzo pasta
• basil
• sun-dried tomato
• parmesan cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Add basil leaves and sun-dried tomatoes to the bowl of a food processor; pulse until blended, 4 or 5 times.
3. 3 Toss orzo, basil-tomato mixture, Parmesan cheese, olive oil, salt, and pepper together in a large bowl;. serve warm or chilled.

By kgwen

Ingredients

• ✓ orzo pasta
• pea
• cucumber
• red bell pepper
• red onion
• artichoke heart
• tomato
• red wine vinegar
• salad seasoning mix
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
2. 2 While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
3. 3 Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
4. 4 Cover and refrigerate for 8 hours, or overnight. Serve.

By FrackFamily5 CACT

Ingredients

• ✓ orzo pasta
• spinach
• beet
• butter
• water
• thyme
• salt
• black pepper
• sour cream
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain, reserving some of the water.
2. 2 Combine spinach and beets in a blender adding as much of the reserved water as needed to help the mixture blend smoothly; blend until smooth.
3. 3 Melt butter in a large pot over medium heat. Stir blended spinach mixture with the melted butter; cook until the color begins to change, 5 to 7 minutes. Stir water into the mixture to thin the liquid. Stir drained orzo pasta into the soup; season with thyme, salt, and pepper. Remove pot from heat and stir sour cream through the soup. Sprinkle with Cheddar cheese to serve.

By Suja

Ingredients

• ✓ orzo pasta
• broccoli
• olive oil
• pine nut
• red pepper flakes
• black olive
• parmesan cheese
• basil
• feta cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
2. 2 Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
3. 3 Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

By HOWEWASS

Ingredients

• ✓ orzo pasta
• olive oil
• red wine vinegar
• mustard
• garlic powder
• oregano
• basil
• onion powder
• salt
• black pepper
• grape tomato
• black olive
• feta cheese
• chicken breast
• red bell pepper
• oregano

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
2. 2 In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

By geranium

Ingredients

• ✓ orzo pasta
• olive oil
• onion
• carrot
• celery
• chicken breast
• salt
• black pepper
• garlic
• ginger
• turmeric
• red pepper flakes
• chicken broth
• parsley
• apple cider vinegar

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook until onion is translucent, 8 to 10 minutes. Add chicken, salt, and black pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and pepper flakes; cook and stir until fragrant, about 1 minute.
2. 2 Increase heat to medium-high; add chicken broth. Bring to a boil.
3. 3 Reduce heat to medium, cover, and simmer until chicken is no longer pink in centers and juices run clear, 8 to 10 minutes. Transfer chicken to a plate; shred when cool enough to handle.
4. 4 Increase heat to medium-high; bring to a boil. Add orzo; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
5. 5 Remove and discard parsley stems; roughly chop leaves. Stir parsley, shredded chicken, and vinegar into soup. Taste; adjust seasonings as desired.

By jaybu

Ingredients

• ✓ orzo pasta
• olive oil
• canola oil
• garlic
• dijon mustard
• honey
• white balsamic vinegar
• black pepper
• salt
• basil
• corn kernel
• green bell pepper
• red bell pepper
• yellow bell pepper
• currant
• red onion
• wild rice
• water

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes, depending on rice variety and package directions.
2. 2 Drain excess liquid, fluff rice with a fork, and continue to cook, uncovered, 5 minutes more. Spread in a shallow dish, cool to room temperature, then refrigerate until cold, about 20 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 8 minutes. Drain orzo, rinse with cold water, then refrigerate to chill.
4. 4 Combine chilled rice and orzo in a large bowl; stir in onion, currants, bell peppers, and corn. Season with 2 tablespoons basil, salt, and black pepper.
5. 5 Whisk vinegar, honey, remaining ½ tablespoon basil, mustard, and garlic together in a separate bowl; slowly whisk in canola and olive oils until emulsified. Stir vinaigrette into rice-orzo mixture; season with salt and black pepper, if desired. Refrigerate before serving for 2 hours.

By CWillemin

Ingredients

• ✓ orzo pasta
• baby spinach
• feta cheese
• red onion
• pine nut
• basil
• white pepper
• olive oil
• balsamic vinegar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

By Christine R

Ingredients

• ✓ orzo pasta
• sun-dried tomato
• kalamata olive
• pesto
• parmesan cheese
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
2. 2 Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

By Karli Shanklin

Ingredients

• ✓ orzo pasta
• mozzarella cheese
• tomato
• basil
• red pepper flakes
• salt
• olive oil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orzo and return to a boil. Cook pasta uncovered, stirring occasionally, until tenter yet firm to the bite, about 10 minutes. Drain well, and let cool.
2. 2 Combine mozzarella cubes, tomatoes, basil, red pepper flakes, and salt in a salad bowl; stir in oil to coat. Stir in orzo, tossing gently until combined and coated with oil.

By Meghan

Ingredients

• ✓ orzo pasta
• mayonnaise
• sour cream
• cider vinegar
• mustard
• mustard
• chive
• white sugar
• black pepper
• salt
• ham
• red onion
• green bell pepper
• cherry tomato
• grape tomato

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain and rinse with cold water in a colander set in the sink.
2. 2 Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl.
3. 3 Place the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.

By Phiny

Ingredients

• ✓ orzo pasta
• chicken broth
• butter
• olive oil
• garlic
• pine nut
• basil
• thyme
• red pepper flakes
• kalamata olive
• caper
• feta cheese
• spinach leaf
• lemon juice

Instructions

1. 1 Bring chicken broth to a boil over high heat. Add orzo pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour orzo into a bowl and toss with butter to keep it from sticking; set aside.
2. 2 While pasta is cooking, heat olive oil in a skillet over medium heat. Stir in garlic and cook until garlic softens and the aroma mellows, about 2 minutes. Stir in pine nuts, basil, thyme, and red pepper flakes. Cook and stir until pine nuts have toasted to a light golden brown.
3. 3 Stir pine nut mixture into orzo along with olives, capers, and feta cheese. Toss in spinach and lemon juice.
4. 4 Serve either warm or cold, but it's better the next day.

By prell2k4

Ingredients

• ✓ orzo pasta
• olive oil
• balsamic vinegar
• basil
• artichoke heart
• tomato
• black olive
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
2. 2 Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
3. 3 Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

By my2funsons

Ingredients

• ✓ orzo pasta
• feta cheese
• tomato
• green olive
• parsley
• dill
• olive oil
• lemon juice
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain; rinse with cold water.
2. 2 Combine orzo, feta cheese, tomato, olives, parsley, and dill in a medium bowl.
3. 3 Whisk oil and lemon juice together in a small bowl; pour over orzo salad and toss to coat. Season with salt and black pepper. Chill before serving.

By COZYCUISINE

Ingredients

• ✓ orzo pasta
• olive oil
• brown lentil
• red wine vinegar
• garlic
• kalamata olive
• feta cheese
• red onion
• mint
• dill
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
2. 2 Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
3. 3 Combine the remaining olive oil, vinegar, and garlic in a small bowl.
4. 4 Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

By KAGRECO

Ingredients

• ✓ orzo pasta
• chickpea
• kidney bean
• black bean
• green onion
• red onion
• red bell pepper
• yellow bell pepper
• corn
• cilantro
• salt
• pepper
• canola oil
• lime

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain; transfer to a large bowl.
2. 2 Add chickpeas, kidney beans, black beans, green onions, red onion, bell peppers, corn, cilantro, salt, and black pepper to the bowl. Drizzle oil and lime juice over salad, toss to coat. Refrigerate to chill before serving, at least 2 hours.

By Nancy

Ingredients

• ✓ orzo pasta
• chicken broth
• water
• red bell pepper
• olive oil
• cucumber
• feta cheese
• tomato
• red onion
• kalamata olive
• lemon juice
• white wine vinegar
• cumin
• salt
• black pepper

Instructions

1. 1 Bring orzo, chicken broth, water, and 1/2 bell pepper to a boil in a saucepan. Reduce heat to low; simmer until orzo tender and liquid has been absorbed, about 10 minutes. Drain and rinse; cool.
2. 2 Transfer orzo mixture to a large bowl. Add remaining 1/2 bell pepper and 2 tablespoons olive oil; toss to coat. Stir in cucumbers, feta cheese, Roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss well. Drizzle remaining 2 tablespoons olive oil over top.
3. 3 Refrigerate salad for 1 hour. Toss before serving once or twice; season to with salt and black pepper.

By Michaelc

Ingredients

• ✓ orzo pasta
• olive oil
• carrot
• red onion
• celery
• garlic
• chicken broth
• parsley
• oregano
• chicken
• egg
• lemon
• chicken bouillon powder
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. 2 Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
3. 3 Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
4. 4 Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
5. 5 Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

By yoyomofo

Ingredients

• ✓ orzo pasta
• butter
• onion
• garlic
• white rice
• chicken broth

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium-low heat. Add orzo; cook and stir until orzo is golden brown.
3. 3 Stir in onion and cook until onion becomes translucent.
4. 4 Add garlic and cook for 1 minute. Stir in rice and chicken broth, turn heat to high, and bring to a boil.
5. 5 Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
6. 6 Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
7. 7 Serve and enjoy!

By sarahbillings

Ingredients

• ✓ orzo pasta
• white sugar
• egg
• all-purpose flour
• salt
• pineapple chunk
• mandarin orange segment
• coconut
• whipped topping

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
2. 2 Whisk sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
3. 3 Stir pineapple chunks and mandarin oranges into orzo mixture. Mix in coconut if desired. Stir in frozen whipped topping until evenly blended. Chill until serving.

By Dad

Ingredients

• ✓ orzo pasta
• chicken broth
• egg yolk
• egg white
• lemon
• salt
• pepper

Instructions

1. 1 Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
2. 2 In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

By PHAMBABE

Ingredients

• ✓ orzo pasta
• butter
• garlic
• parmesan cheese
• milk
• parsley
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
3. 3 Melt butter in a skillet over medium heat.
4. 4 Cook and stir garlic in melted butter until lightly browned, about 2 minutes.
5. 5 Stir orzo into the pan with garlic, then mix in Parmesan cheese, milk, parsley, salt, and black pepper.

By Colleen Volcjak

Ingredients

• ✓ orzo pasta
• butter
• chicken broth
• parmesan cheese
• basil
• salt
• pepper
• basil

Instructions

1. 1 Melt butter in a heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned.
2. 2 Stir in chicken broth and bring to boil. Cover, reduce heat, and simmer until orzo is tender and liquid is absorbed, 15 to 20 minutes.
3. 3 Mix in Parmesan cheese and 1/4 cup chopped basil. Season with salt and pepper. Transfer to a shallow bowl and garnish with remaining basil.

By DODIEPAJER

Ingredients

• ✓ orzo pasta
• long-grain white rice
• butter
• olive oil
• water
• salt
• almond
• tahini

Instructions

1. 1 Fill a large bowl with water. Add rice and let soak for 10 minutes; drain and rinse until water runs clear.
2. 2 Heat 1/4 cup butter and 2 tablespoons olive oil in a skillet over medium heat; cook and stir orzo in hot butter-oil mixture until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
3. 3 Pour 4 cups water over rice mixture and add salt; stir and bring to a boil. Cover the skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Stir in remaining 1/4 cup butter and tahini until almonds are evenly coated.
5. 5 Mix almond mixture into rice mixture.

By NELLYDESIGN

Ingredients

• ✓ orzo pasta
• olive oil
• garlic
• red pepper
• chicken breast
• salt
• parsley
• spinach
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

By VBRAUER671

Ingredients

• ✓ orzo pasta
• mushroom
• leek
• margarine
• olive oil
• sherry
• beef broth
• water
• black pepper

Instructions

1. 1 In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
2. 2 Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

By Ruth

Ingredients

• ✓ orzo pasta
• olive oil
• mushroom
• onion powder
• salt
• pepper
• butter
• corn kernel
• green pea
• flat-leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

By dizzygrltoo

Ingredients

• ✓ orzo pasta
• olive oil
• red onion
• garlic
• carrot
• zucchini
• balsamic vinegar
• salt
• pepper
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. 2 Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

By AMULHERN

Ingredients

• ✓ orzo pasta
• chicken broth
• rotisserie chicken
• carrot
• apple
• onion
• celery
• parmesan cheese
• bay leaf

Instructions

1. 1 Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf in a large pot; bring to a boil. Reduce heat to medium-low; simmer until vegetables are soft, about 30 minutes.
2. 2 Stir orzo into soup; cook, stirring occasionally, until orzo is tender yet firm to the bite, about 11 minutes.

By Tom Simbron

Ingredients

• ✓ orzo pasta
• canola oil
• ground turkey
• chicken broth
• taco seasoning mix
• salsa
• corn muffin mix
• cream-style corn
• milk
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large saucepan over medium-high heat; add ground turkey. Cook and stir until browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir in chicken broth and taco seasoning mix; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
3. 3 Stir in orzo; bring to a simmer and cook until slightly softened, about 2 minutes. Stir in salsa until combined. Transfer turkey mixture to a 2-quart casserole dish.
4. 4 Combine muffin mix, creamed corn, and milk in a bowl; spread over turkey mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into center of casserole comes out clean, 35 to 40 minutes. Sprinkle Mexican cheese blend over top of casserole; bake until cheese melts, about 5 minutes more.

By dwheatley