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toasted orzo recipe served in blue bowl with sundried tomatoes and a garnish of parsley
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4.95 from 92 votes

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time10 minutes
Course: Entree or Side Dish
Cuisine: Italian, Mediterranean
Servings: 4 people
Author: Suzy Karadsheh

Ingredients

  • extra virgin olive oil (Our Italian Nocellara EVOO is a good choice here)
  • 1 1/2 cups orzo pasta
  • Kosher salt
  • 5 cloves garlic (minced)
  • red pepper flakes (optional)
  • 1/2 lemon (juice of)
  • 1 cup parsley (chopped, packed)
  • 1/2 cup dill (chopped)
  • 1/3 cup sundried tomatoes in olive oil (chopped)
  • black pepper
  • 1/2 to 3/4 cup grated parmesan (more to your liking)

Instructions

  • 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 1/2 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 1/2 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.

Video

Notes

  • This recipe will feed 4 people as a vegetarian main and about 6 or so as a side. 
  • Leftovers will keep in the fridge for 3 to 4 days in a tightly closed container. Warm over medium heat. 
  • Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices

Nutrition

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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