This Lemon Orzo Recipe is an easy side dish that is light, zesty and pairs nicely with grilled meats, seafood or can pair with roasted vegetables. Orzo pasta is mixed with extra virgin olive oil, lemon juice, lemon zest, garlic and fresh basil and fresh parsley to create a simple but flavorful side!
I am all about adding simple side dishes to our meals throughout the week.
This Lemon Orzo Recipe is a great side dish for almost any meal. I am a lover of lemon and orzo so the pairing is perfect in my opinion. I also love it in this Lemon Pearl Couscous recipe.
My family and friends know I’m obsessed with lemon! I use it almost daily, especially in homemade salad dressings. Fresh lemon adds bright, zesty flavor and enhances everything from pasta and seafood to chicken, soups, dips, and salads.
Here are some of my favorite ways to use lemon in recipes, my Lemon Lentil Soup, Lemon Garlic Shrimp Pasta, Lemon Ricotta Pasta, Baked Cod with Lemon, Lemon Chicken Orzo Soup, or my Lemon Hummus.
I also love orzo and use it in a lot of recipes like my popular Summer Orzo Salad, Caprese Orzo Salad, Greek Orzo Pasta Salad, Arugula Orzo Salad and this Mediterranean Pasta Salad .
Why You Will Love this Lemon Orzo Pasta
- Easy to Prepare: Ready in just 20 minutes, this dish is quick, simple, and perfect as a side for grilled seafood, chicken, or steak. It’s also great for meal prep and ideal for busy weeknights.
- Packed with Flavor: Bright lemon, fresh herbs, and Parmesan create a vibrant, zesty flavor that works year-round, refreshing in summer and uplifting in winter.
- Enjoy Hot or Cold: Serve warm or enjoy leftovers cold as a pasta salad. I often pair it with roasted vegetables, salmon, or toss in fresh tomatoes and basil for an easy lunch.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Pasta: I use orzo for its quick cook time and small shape, perfect for side dishes. Whole wheat or gluten-free orzo work well as alternatives.
- Broth: Cooking the orzo in chicken or vegetable broth adds extra flavor. Water works in a pinch, but broth is best.
- Lemon: Fresh lemon juice and zest give the dish bright, bold flavor. Store-bought juice works, but fresh is ideal.
- Olive Oil: Extra virgin olive oil adds richness and prevents the orzo from sticking.
- Garlic: I use minced garlic for flavor, but you can skip it or use garlic powder instead.
- Seasoning: Simply seasoned with salt and black pepper.
- Chili: Add a pinch of red pepper flakes for optional heat and color.
- Fresh Herbs: Finished with chopped basil and parsley for freshness and color.
Ways to Modify Lemon Orzo
- Pasta: I use orzo, but any small pasta shape works well.
- Lemon: I juice a whole lemon plus zest for bright flavor; use half a lemon and skip zest for a milder taste.
- Cheese: Stir in goat cheese or salty feta for added richness.
- Creamy: Add 1–2 tbsp butter, ¼ cup Parmesan, and optionally ¼ cup cream or half-and-half for a creamy sauce.
- Fresh Herbs: Garnish with basil and parsley, or try tarragon, coriander, mint, dill, thyme, or lemon thyme.
- Vegetables: Mix in green onions, red onion, bell pepper, zucchini, or cherry tomatoes for freshness.
- Heat: Add red pepper flakes or chopped jalapeños for a spicy kick.
- Nuts: Top with toasted slivered almonds or pine nuts for crunch.
How to Cook Lemon Orzo
Step 1. Cook the Orzo: In a medium pot being the broth to a boil over medium heat. Add the orzo and simmer for about 10 minutes or until the orzo is tender.
Step 2. Drain the Pasta: Remove from the heat and drain any broth from the hot orzo if there is excess liquid.
Step 3. Add the Lemon Juice: Stir in the lemon juice and lemon zest.
Step 4. Garnish and Serve: Garnish with fresh Parmesan, chopped fresh parsley and basil.
Storage Tips
- Leftovers: You can store leftover orzo in an air tight container in the refrigerator for up to 3 days. It makes a great cold salad, just add a dash of extra virgin olive oil if the pasta looks like it is sticking together and needs to be loosened. You can also serve this side at room temperature.
- Freeze: Once cooked and cooled, store the orzo in an airtight container in the freezer for up to 3 months. Defrost overnight in the refrigerator when ready to enjoy.
- Reheat: Just reheat in a small pot, or place into the microwave before eating. You might need to add a little extra water or broth to loosen the sauce.
If you tried this Lemon Orzo Recipe or any other recipe on my blog please leave a star rating and let me know how it went in the comments below!
More Orzo Recipes
Vegetarian
4 Ingredient Cheesy Orzo Recipe
Vegetarian
One Pot Creamy Tomato Herb Orzo
Vegetarian
Tomato Spinach Orzo Soup
Lemon Orzo Recipe
Ingredients
- 1 cup dried orzo
- 2 1/2 cups chicken broth, {or you can use water or vegetable broth}
- 1 lemon,, juiced and zested {you can use 1/2 a lemon for less lemon flavor}
- 2 garlic cloves,, minced
- 2 tablespoons, extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon Crushed red pepper {optional}
- Fresh basil land fresh parsley for garnish
Instructions
- In a medium pot being the broth to a boil over medium heat.
- Add the orzo and simmer for 10-12 minutes or until the orzo is tender.
- Remove from the heat and drain any broth if there is excess liquid.
- Stir in the lemon juice and lemon zest, garlic and extra virgin olive oil.
- Garnish with fresh Parmesan, chopped fresh parsley and basil.
Notes
- For a creamier orzo stir in 1-2 tablespoons butter and 1/4 cup Parmesan cheese.
- You also could add 1/4 cup cream for a creamier orzo.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you need to cover this as it cooks?
Yes I would cover it. You might want to check in on the orzo to make sure it isn’t sticking halfway through. If I am using a boxed or packaged orzo with directions I will often read to see what it suggests for cook time and all of that too.