Sarra Ina Garten orzo recipes turn that tiny, rice-shaped pasta into everything from bright lemon-dressed salads to warm, comforting soups and one-pot chicken dinners. These 10 tested favorites include tangy Greek salads with feta, creamy tomato soups, roasted vegetable bowls, and her famous crispy chicken with lemon orzo.
1. Tomato Orzo Soup
Crushed tomatoes, tomato paste, and chicken broth simmer together with orzo, garlic, and onion until the pasta is tender and the broth is rich and savory. A handful of fresh basil and a drizzle of olive oil finish every bowl with a bright, herby lift. Ready in about 30 minutes, this is one of the fastest comfort meals in her collection.
2. Tomato Soup With Orzo
San Marzano whole tomatoes and chicken broth are simmered with onion, garlic, and oregano, then enriched with heavy cream and orzo for a velvety, warming bowl. The cream makes this version noticeably richer and silkier than a standard tomato soup. Done in about 40 minutes, it pairs beautifully with crusty bread and a simple green salad.
3. Summer Minestrone Soup
Zucchini, green beans, carrots, celery, and diced tomatoes are simmered in chicken stock with orzo and finished with a swirl of basil pesto. The vegetables stay bright and slightly crisp against the tender pasta and savory broth. Ready in about 45 minutes, this lighter soup is packed with garden vegetables and works warm or at room temperature.
4. Crispy Chicken With Lemon Orzo
Bone-in, skin-on chicken thighs are seared until the skin is golden and crackling, then served over orzo cooked in chicken stock with lemon zest, lemon juice, and butter. The lemony orzo soaks up all the pan drippings for a savory, tangy base. Done in about 50 minutes, this one-pan dinner is simple enough for a weeknight but impressive enough for company.
5. Chicken In A Pot With Orzo
Tender chicken thighs are braised with onion, garlic, and thyme in chicken stock, and the orzo cooks right in the same pot, absorbing all the savory liquid. Lemon zest, fresh parsley, and optional Parmesan add brightness and depth to every spoonful. Ready in about an hour, this is a warm, one-pot meal that practically cooks itself.
6. Roasted Vegetable Orzo
Roasted eggplant, bell peppers, red onion, and zucchini are tossed with orzo in a bright lemon-olive oil dressing with scallions, pine nuts, and fresh herbs. Every forkful has something smoky, tangy, and crunchy all at once. Done in about 55 minutes and served at room temperature, this travels perfectly to potlucks and picnics.
7. Orzo Salad With Feta
Cucumber, cherry tomatoes, and red onion are tossed with orzo in a tangy lemon-Dijon vinaigrette, then finished with crumbled feta, parsley, and dill. The mustard in the dressing adds a subtle kick that keeps every bite interesting. Ready in about 25 minutes, this is the kind of quick side that disappears first at a summer table.
8. Greek Orzo Salad
Kalamata olives, cherry tomatoes, cucumber, red onion, and crumbled feta are tossed with orzo in a red wine vinegar and oregano dressing. Fresh parsley and mint add a cool, herby layer that makes this taste like a Greek salad with more substance. Ready in about 25 minutes, it holds up beautifully in the fridge overnight.
9. Orzo Salad With Cucumber
Cool, diced English cucumber is tossed with orzo, crumbled feta, fresh dill, and scallions in a lemon-olive oil dressing brightened with lemon zest. The salad comes together in about 20 minutes and tastes crisp, tangy, and light from the first bite. Served chilled or at room temperature, this is one of the simplest and freshest sides in her collection.
10. Orzo Salad With Shrimp
Sautéed shrimp are tossed with orzo, cucumber, red onion, scallions, and crumbled feta in a bright lemon vinaigrette with dill and parsley. The shrimp stay plump and the lemon dressing keeps everything light and savory without weighing it down. Done in about 35 minutes, this works as a main course or a generous side for a summer spread.
