Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes

Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes

Prepared Mediterranean-style, this nutty Toasted Orzo Pasta Recipe with Garlic, Parmesan and Sundried Tomatoes will steal the show next to your favorite protein. You can even serve it as a quick and easy vegetarian meal on its own!

What is orzo?

While orzo may be shaped like rice, it is a tiny pasta. It is most often made from wheat semolina flour or white flour but whole wheat and gluten-free orzo options are now widely available. It cooks up quickly in just about 7 to 8 minutes, which makes it an ideal add-in for dishes as well as a quick and easy side dish.

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 10 mins

 Servings: 4 people 


extra virgin olive oil (Our Italian Nocellara EVOO is a good choice here)

1 ½ cups orzo pasta

Kosher salt

5 cloves garlic (minced)

red pepper flakes (optional)

½ lemon (juice of)

1 cup parsley (chopped, packed)

½ cup dill (chopped)

⅓ cup sundried tomatoes in olive oil (chopped)

black pepper

½ to ¾ cup grated parmesan (more to your liking)



In a large saucepan, eat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.

Add at least 7 cups of boiling water to the saucepan and season well with kosher salt. Cook the pasta in boiling water to al dante according to the package instructions (about 7 to 8 minutes).

Just before the pasta is fully cooked (about 5 minutes), take a cup of the starchy pasta water and save it aside for now.

In a large pan, warm ½ cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and ½ cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and dill.

When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sundried tomatoes and a bit of the grated parmesan. Toss to combine. If needed, add a little more of the pasta cooking water. Finish with more Parmesan and red pepper flakes, if you like.



  1. This recipe will feed 4 people as a vegetarian main and about 6 or so as a side.
  2. Leftovers will keep in the fridge for 3 to 4 days in a tightly closed container. Warm over medium heat.



Calories: 536.9kcal | Carbohydrates: 49.6g | Protein: 12.5g | Fat: 32.9g | Saturated Fat: 6g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 21.5g | Cholesterol: 10.9mg | Sodium: 259.9mg | Potassium: 452.3mg | Fiber: 3.4g | Sugar: 2g | Vitamin A: 1946.3IU | Vitamin C: 42.6mg | Calcium: 170.1mg | Iron: 2.6mg

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