Best 10 Lemony Orzo Recipes

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Are you craving a light and refreshing meal that's bursting with flavor? Look no further than lemony orzo! This versatile dish combines the tangy brightness of lemons with the delicate chewiness of orzo pasta, creating a symphony of flavors that will tantalize your taste buds. Whether you're looking for a quick and easy weeknight dinner or a show-stopping dish for your next gathering, lemony orzo has you covered. With its vibrant color and zesty aroma, this dish is sure to impress. So gather your ingredients and let's embark on a culinary journey that will leave you craving more.

Here are our top 10 tried and tested recipes!

LEMONY ORZO SALAD WITH FETA AND PINE NUTS



Lemony Orzo Salad with Feta and Pine Nuts image

I had this great lemon orzo salad from a local gourmet deli so I wanted to see if I could replicate it. After looking around at different recipes, this is what I came up with. It makes for a great pasta/rice dish for a potluck.

Provided by angelcakes

Categories     Fruit

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 lb orzo pasta
2 bouillon cubes (optional)
3 lemons, juice of
x lemon, zest of
3 tablespoons olive oil
1/2 cup pine nuts
1 cup feta cheese, crumbled
1/2 cup chopped basil leaves
salt and pepper

Steps:

  • If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
  • Boil water in a 6-8 quart pot with optional flavor cubes.
  • Add orzo and cook until tender.
  • Drain orzo in colander and rinse with cold water.
  • Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
  • Then toss in the rest of the ingredients.
  • Season with salt and pepper to taste.
  • You can add more lemon juice if you like it really lemony.
  • Chill salad for 3-4 hours before serving.

LEMONY MUSHROOM ORZO SOUP



Lemony Mushroom Orzo Soup image

My grandmother used to make a similar classic Greek soup, avgolemono, every Sunday after church. Here's my version of her recipe. The kids and I came up with this variation while experimenting with different ingredients. I think my yia-yia would be proud. -Nick Haros, Stroudsburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 11

2 tablespoons butter
1 pound sliced fresh button mushrooms
1 pound sliced fresh baby portobello mushrooms
1 celery rib, sliced
2 cartons (32 ounces each) chicken broth
2 teaspoons chicken bouillon granules
1-1/2 cups uncooked orzo pasta
2 large eggs
1/4 cup lemon juice
1/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add mushrooms and celery; cook and stir 6-7 minutes or until tender. Add broth and bouillon; bring to a boil. Stir in orzo; return to a boil. Cook, uncovered, 7-9 minutes or until orzo is al dente, stirring occasionally. Remove from heat; let stand 5 minutes., Meanwhile, in a large bowl, whisk eggs, lemon juice and pepper. Gradually whisk in 1-1/2 cups of the hot broth; return all to pan, stirring constantly. Cook over medium heat until broth is slightly thickened, stirring occasionally. (Do not allow to boil.) Top servings with parsley.

Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 1243mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

EASY LEMONY ORZO WITH ROASTED VEGETABLES AND FETA



Easy Lemony Orzo with Roasted Vegetables and Feta image

Provided by Marilena Leavitt

Categories     Pasta Dish

Time 50m

Yield 6-8

Number Of Ingredients 20

1 med. red pepper, cut into 1" pieces
1 med. yellow pepper, cut into 1" pieces
1 med. red onion, peeled and 1" diced
1 sm. Italian eggplant, peeled and cut into ¾" pieces
⅓ cup extra virgin good olive oil
--- few fresh thyme sprigs
1 tsp. sea salt
¼ tsp. freshly ground black pepper
4 med. garlic cloves, minced
½ lb. orzo pasta
Lemon dressing:
⅓ cup freshly squeezed lemon juice
⅓ cup extra virgin olive oil
1 tsp. salt
½ tsp. freshly ground black pepper
Toppings:
4 med. scallions, minced (white and most green parts)
¼ cup pine nuts, toasted
12 oz. Greek Feta cheese, ½" diced (do not use crumbled Feta)
--- --- fresh basil leaves, cut into julienne (optional)

Steps:

  • Preheat the oven to 400° F.
  • Toss the bell peppers, onion, and eggplant with the olive oil, thyme, salt, and pepper on a large sheet pan. Roast the vegetables for about 20 minutes, and then toss in the garlic. (Do not add it earlier or it will burn). Roast for about 20 minutes more, or until browned, turning once or twice with a large spatula.
  • Meanwhile, cook the orzo in plenty of boiling salted water for about 7 minutes, until tender. Do not over cook. Drain the orzo and transfer to a large serving bowl. When the roasted vegetables are done and while they are still warm, add them to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • To make the dressing, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. (It makes more than what you will actually need for this recipe)
  • Pour some (but not all of the dressing) on the pasta and vegetables. Let everything come to room temperature, then add the toppings: scallions, pine nuts, Greek Feta, and fresh basil. Gently toss everything to combine. Taste and adjust the seasonings. Serve at room temperature.

LEMONY ORZO WITH TUNA



Lemony Orzo with Tuna image

This easy to assemble salad will transport you to the Mediterranean thanks to vibrant flavors of lemon, mint, and oil-packed tuna.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3/4 pound orzo
1 cup sliced scallions
3/4 cup golden raisins
1 1/2 tablespoons lemon zest
1/4 cup lemon juice
1/4 cup thinly sliced fresh mint leaves
6 tablespoons olive oil
2 cans drained oil-packed tuna
Salt and pepper

Steps:

  • Cook orzo, drain, and let cool. Combine orzo, scallions, raisins, lemon zest, lemon juice, mint, olive oil, and tuna. Season.

LEMONY ORZO TWO BEAN SALAD



Lemony Orzo Two Bean Salad image

Green beans pair with Progresso® cannellini beans in this refreshing pasta salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 13

1 cup uncooked orzo or rosamarina (rice-shaped) pasta (6 oz)
1 1/2 cups frozen cut green beans
1 can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
1/2 cup coarsely chopped red bell pepper
1/3 cup pitted kalamata olives, halved
3 tablespoons sliced green onions (3 medium)
1/2 cup crumbled feta cheese (2 oz)
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped

Steps:

  • Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
  • In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
  • Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
  • Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.

Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g

LEMONY SHRIMP SCAMPI WITH ORZO AND ARUGULA



Lemony Shrimp Scampi with Orzo and Arugula image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
1 pound orzo pasta
1/3 cup extra-virgin olive oil
Zest of 2 large lemons
1/2 cup fresh lemon juice (from 2 large lemons)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
1 pound large shrimp, peeled and deveined
1 teaspoon kosher salt
1/2 cup dry white wine, such as pinot grigio
5 cups (6 ounces) baby arugula

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
  • For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
  • Transfer to a large bowl and serve.

LEMONY ORZO CHICKEN SOUP IN A JAR



Lemony Orzo Chicken Soup in a Jar image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 medium carrot, chopped
1 celery stalk, chopped
1/2 medium onion, chopped
1 quart chicken stock
1/3 cup orzo
Kosher salt and freshly ground black pepper
12 ounces boneless, skinless chicken breasts (about 2 split breasts), cut into 1/2-inch pieces
1/2 cup frozen peas, thawed
4 cups loosely packed baby spinach
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest

Steps:

  • Combine the carrots, celery and onions, chicken stock and 2 cups water in a large pot. Bring to a boil over medium-high heat.
  • Add the orzo and 1/2 teaspoon salt, reduce the heat to a simmer and cook until the vegetables and orzo are tender, about 10 minutes.
  • Toss the chicken with 1/2 teaspoon salt and a few grinds of pepper, then add to the soup along with the peas. Simmer until the chicken is just cooked through, 3 to 4 minutes. Add the spinach and cook, stirring, until just wilted.
  • Off the heat, stir in the lemon juice and zest and season with salt and pepper to taste. Divide the soup between 4 pint-size Mason jars.

Nutrition Facts : Calories 283, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 69 milligrams, Sodium 603 milligrams, Carbohydrate 27 grams, Fiber 4 grams, Protein 30 grams, Sugar 7 grams

LEMONY ORZO



Lemony Orzo image

This bright side dish is typical of Greek cooking and is equal parts lemony and starchy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 15m

Number Of Ingredients 5

1 lemon
1 cup orzo
1 tablespoon olive oil
2 scallions, thinly sliced
Coarse salt and ground pepper

Steps:

  • Using a vegetable peeler, peel half the lemon (avoiding bitter white pith); thinly slice peel. Squeeze 2 tablespoons juice; set aside.
  • Bring a large saucepan of salted water to a boil. Add orzo and lemon peel. Cook until orzo is al dente, according to package instructions. Drain and return to pot.
  • Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine.

Nutrition Facts : Calories 195 g, Fat 4 g, Fiber 2 g, Protein 6 g

LEMONY ORZO-VEGGIE SALAD WITH CHICKEN



Lemony Orzo-Veggie Salad With Chicken image

This is from Cooking Light July 2010. I brought it to a picnic and it went over well. It's mayo free so it holds up well on a hot day. I liked it so much, Thought I'd post it here for safekeeping. I did make a bit more of the dressing than the recipes called for, seemed a little dry otherwise.

Provided by Haley K

Categories     Chicken

Time 20m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 14

3/4 cup orzo pasta
1/4 teaspoon lemon zest, grated
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic clove
1/4 teaspoon honey
1/8 teaspoon fresh ground black pepper
1 cup cooked chicken, shredded
1/2 cup English cucumber, diced
1/2 cup red bell pepper, chopped
1/3 cup green onion, thinly sliced
1 tablespoon fresh dill, chopped
1/2 cup goat cheese, crumbled

Steps:

  • Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
  • While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

LEMONY ORZO-VEGGIE SALAD WITH CHICKEN



Lemony Orzo-Veggie Salad with Chicken image

Categories     Lemon     Pasta     Salad

Number Of Ingredients 13

3/4 cup orzo, uncooked
1/2 teaspoon lemon rind, grated
6 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic, minced
1/2 teaspoon honey
1/4 teaspoon black pepper, freshly ground
8 ounces chicken breast, cooked and shredded
1/2 cup English cucumber, diced
1/2 cup red bell pepper, chopped
1/3 cup green onion, thinly sliced
1 tablespoon fresh dill, chopped

Steps:

  • Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
  • While orzo cooks, combine lemon rind and next 6 ingredients, stirring well with a whisk.
  • Drizzle juice mixture over orzo; toss to coat.
  • Add chicken and next 4 ingredients; toss gently to combine.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Cook the orzo according to the package instructions, but reduce the cooking time by 1-2 minutes so that it remains slightly al dente.
  • For a more intense lemon flavor, use both lemon zest and lemon juice.
  • If you don't have fresh parsley, you can use dried parsley, but reduce the amount by half.
  • Feel free to add other vegetables to the dish, such as chopped broccoli, carrots, or zucchini.
  • If you want a more creamy sauce, you can add 1/2 cup of heavy cream or Greek yogurt to the sauce.
  • Serve the orzo immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Lemony orzo is a quick, easy, and flavorful dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken or vegetables. With its bright lemon flavor and creamy sauce, this dish is sure to please everyone at the table. So next time you're looking for a simple but delicious meal, give lemony orzo a try!

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