Summer has arrived, and with it comes the perfect excuse to fire up the grill, toss a salad, and indulge in refreshing, citrusy flavors. What better way to beat the heat than with a bowl of creamy, zesty lemon orzo? This classic Mediterranean pasta dish is elevated to new heights when infused with the brightness of lemons. In this article, we’ll explore 18 mouthwatering recipes that showcase the versatility and deliciousness of lemon orzo for summer.
From light and easy salads perfect for picnics, to hearty one-pot meals ideal for family gatherings, these recipes will satisfy your cravings and leave you feeling like it’s always summer. Whether you’re a fan of grilled shrimp, roasted vegetables, or creamy risottos, there’s something on this list for everyone.
Stay tuned for the complete collection of lemon orzo recipes that are sure to become new favorites this summer!
Lemon Garlic Orzo with Grilled Shrimp
Elevate your weeknight dinner with this bright and flavorful dish that combines the simplicity of orzo pasta with the richness of grilled shrimp. This recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 cup orzo pasta
– 2 tablespoons olive oil
– 4 garlic cloves, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– 1 pound large shrimp, peeled and deveined
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cook orzo according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
4. Add lemon juice, white wine (if using), and cooked orzo to the skillet. Stir to combine.
5. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
6. Combine cooked orzo mixture with grilled shrimp. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Creamy Lemon Orzo with Spinach and Feta
A bright and refreshing pasta dish perfect for a light and satisfying meal or as a side to accompany your favorite main course. The tangy lemon and creamy sauce are balanced by the nutty flavor of the orzo, while the spinach and feta add a burst of freshness.
Ingredients:
– 8 oz orzo
– 2 cups chicken broth
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp unsalted butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Cook the orzo according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in lemon juice, chicken broth, and cooked orzo. Bring to a simmer and let cook for 5-7 minutes or until the liquid has been absorbed.
5. Stir in spinach leaves and cook until wilted. Season with salt and pepper to taste.
6. Serve warm, topped with crumbled feta cheese.
Cooking Time: 20-25 minutes
Lemon Orzo Salad with Cherry Tomatoes and Basil
A refreshing summer salad that combines the sweetness of cherry tomatoes, the brightness of lemon zest, and the earthiness of fresh basil. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 8 oz orzo
– 2 cups water
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– Salt, to taste
– 1 pint cherry tomatoes, halved
– 1/4 cup chopped fresh basil
– Grated zest of 1 lemon
Instructions:
1. Cook orzo according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together lemon juice and olive oil. Add salt to taste.
3. Add cooked orzo, cherry tomatoes, and chopped basil to the bowl. Toss to combine.
4. Sprinkle grated lemon zest over the salad and toss again.
5. Serve immediately.
Cooking Time: 15-20 minutes
One-Pot Lemon Orzo with Chicken and Asparagus
A bright and flavorful one-pot meal that combines the simplicity of orzo pasta with the elegance of lemon, chicken, and asparagus. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup orzo pasta
– 2 cups chicken broth
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 1 pound fresh asparagus, trimmed
– Salt and pepper to taste
– Grated zest of 1 lemon (optional)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the orzo, chicken broth, lemon juice, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the pasta is cooked and the liquid has been absorbed.
5. Add the asparagus and cook for an additional 2-3 minutes, or until tender.
6. Taste and adjust seasoning as needed. Garnish with lemon zest if desired.
Cooking Time: 25-30 minutes
Lemon Orzo with Roasted Vegetables and Parmesan
Brighten up your table with this vibrant and flavorful side dish, featuring tender orzo pasta, roasted vegetables, and a tangy lemon sauce. Perfect for accompanying your favorite main courses.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 2 tablespoons olive oil
– 1 large red bell pepper, seeded and chopped
– 1 large zucchini, chopped
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook orzo according to package instructions; drain and set aside.
3. Toss vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. In a large skillet, combine cooked orzo, roasted vegetables, garlic, lemon juice, and Parmesan cheese. Stir to combine.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 40-45 minutes
Lemon Herb Orzo with Grilled Salmon
This refreshing and flavorful dish combines the brightness of lemon and herbs with the richness of grilled salmon, all wrapped up in a nutritious orzo base. Perfect for a light and satisfying dinner.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 lemons, juiced (about 2 tbsp)
– Salt and pepper to taste
– 4 salmon fillets (6 oz each)
Instructions:
1. Preheat grill to medium-high heat.
2. Cook orzo according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium. Add garlic and cook for 1 minute.
4. Add chopped herbs and lemon juice to the skillet. Cook for an additional 2 minutes.
5. Grill salmon fillets for 4-6 minutes per side, or until cooked through.
6. Combine cooked orzo with herb mixture. Serve with grilled salmon.
Cooking Time: 15-20 minutes
Lemon Orzo Soup with Fresh Dill
Brighten up a chilly day with this refreshing and flavorful soup that combines the warmth of orzo with the brightness of lemon and fresh dill.
Ingredients:
– 1 cup orzo pasta
– 4 cups chicken broth
– 2 lemons, juiced (about 2 tablespoons)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup fresh dill, chopped
– Salt and pepper to taste
Instructions:
1. Bring chicken broth to a boil in a large pot.
2. Add orzo pasta, reduce heat, and simmer for 15-20 minutes or until al dente.
3. In a separate pan, heat olive oil over medium-high. Add onion and garlic; cook until softened (about 3 minutes).
4. Stir in lemon juice and chopped fresh dill. Season with salt and pepper to taste.
5. Combine cooked orzo and lemon-dill mixture. Simmer for an additional 2-3 minutes.
Cooking Time: 25-30 minutes
Lemon Orzo Risotto with Mushrooms and Peas
A creamy and citrusy twist on traditional risotto, this recipe combines the flavors of lemon, mushrooms, and peas for a delightful and satisfying meal.
Ingredients:
– 1 cup orzo pasta
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1 cup frozen peas
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring broth to a simmer in a separate pot.
2. In a large skillet, heat oil over medium-high. Add onion and cook until translucent, 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, 5-6 minutes.
4. Add orzo and cook for 1 minute, stirring constantly.
5. Add wine (if using) and lemon juice; stir until absorbed.
6. Add 1/2 cup broth at a time, stirring constantly and allowing each portion to be absorbed before adding the next.
7. After 20-25 minutes of total cooking time, add peas and cook until thawed and heated through.
8. Season with salt and pepper to taste.
9. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Lemon Orzo with Burst Cherry Tomatoes and Olives
Brighten up your meal with this refreshing summer dish, perfect for a light lunch or dinner. Lemon orzo, bursting cherry tomatoes, and briny olives come together in a harmonious union of flavors.
Ingredients:
• 8 oz orzo
• 2 cups water
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup olive oil
• Salt, to taste
• 1 pint cherry tomatoes, halved
• 1/4 cup pitted green olives, sliced
Instructions:
1. Cook the orzo according to package instructions, using 8 oz of water and a pinch of salt. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the cherry tomatoes and cook until they burst and release their juices (about 5 minutes).
3. Stir in the lemon juice and cooked orzo. Season with salt to taste.
4. Top the orzo mixture with sliced olives and serve immediately.
Cooking Time: 15-20 minutes
Lemony Orzo with Artichokes and Sun-Dried Tomatoes
Brighten up your mealtime with this flavorful and refreshing orzo dish, infused with the zest of lemon, the sweetness of artichokes, and the tanginess of sun-dried tomatoes.
Ingredients:
– 1 cup orzo
– 2 cups water
– 1/4 cup olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup sun-dried tomatoes, chopped
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring orzo and water to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15-20 minutes or until orzo is tender.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in chopped artichoke hearts, sun-dried tomatoes, lemon juice, salt, and pepper. Cook for an additional 2-3 minutes.
4. Combine cooked orzo with the skillet mixture and toss to combine.
5. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Lemon Orzo Pasta Salad with Cucumber and Mint
A refreshing summer salad that combines the brightness of lemon, the creaminess of orzo pasta, and the coolness of cucumber and mint.
Ingredients:
– 8 oz. orzo pasta
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 2 tbsp. freshly squeezed lemon juice
– 1 tsp. olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook orzo pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine mixed greens, sliced cucumber, and chopped mint.
3. In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper to taste.
4. Add the cooked orzo pasta to the bowl with the greens mixture and toss to combine.
5. Drizzle the lemon vinaigrette over the salad and toss again to coat.
6. Top with grated Parmesan cheese if desired.
7. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 20 minutes
Lemon Orzo with Garlic Butter Shrimp and Zucchini
This refreshing summer dish combines the warmth of garlic butter shrimp with the brightness of lemon orzo and the crunch of zucchini. Perfect for a light and satisfying meal.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 2 lemons, juiced
– 4 large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 2 tbsp butter
– 1 medium zucchini, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook orzo according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add shrimp to the skillet and cook until pink and fully cooked, about 2-3 minutes per side.
4. Add sliced zucchini to the skillet and cook until tender, about 3-4 minutes.
5. Stir in lemon juice and combine with cooked orzo.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Lemon Orzo with Roasted Chickpeas and Arugula
This refreshing summer salad combines the bright citrus flavor of lemon orzo with the earthy taste of roasted chickpeas and the peppery bite of arugula. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup orzo
– 2 cups water
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt, to taste
– 1 can chickpeas (14 oz), drained and rinsed
– 1 tsp garlic powder
– 1/4 cup arugula leaves
– Lemon wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook orzo according to package instructions. Drain and set aside.
3. Toss chickpeas with olive oil, garlic powder, and salt. Roast in the oven for 20-25 minutes, or until crispy.
4. In a large bowl, whisk together lemon juice and olive oil. Add cooked orzo and toss to combine.
5. Top orzo mixture with roasted chickpeas and arugula leaves. Serve warm, with lemon wedges on the side.
Cooking Time: 30-40 minutes
Lemon Orzo with Grilled Chicken and Lemon-Dill Sauce
Brighten up your mealtime with this zesty and refreshing recipe, featuring grilled chicken, creamy lemon-dill sauce, and a bed of flavorful lemon orzo.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 2 tbsp olive oil
– 2 boneless, skinless chicken breasts
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cook orzo according to package instructions using 2 cups of water. Drain and set aside.
3. Grill chicken for 5-6 minutes per side, or until cooked through. Let rest before slicing.
4. In a small bowl, whisk together lemon juice, garlic, and dill. Season with salt and pepper to taste.
5. To serve, place sliced grilled chicken on top of lemon orzo, then drizzle with lemon-dill sauce.
Cooking Time: 20-25 minutes
Lemon Orzo with Sautéed Garlic and Kale
This recipe is a perfect blend of creamy orzo, pungent garlic, and nutritious kale, all tied together with a squeeze of fresh lemon. It’s an ideal side dish for spring and summer gatherings.
Ingredients:
– 1 cup orzo
– 4 cups water
– 2 cloves garlic, minced
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook orzo according to package instructions using 4 cups of water. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add kale to the skillet and cook until wilted, about 3-4 minutes.
4. Stir in cooked orzo, lemon juice, salt, and pepper.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Lemon Orzo with White Beans and Lemon-Tahini Dressing
This refreshing summer dish combines the creamy texture of orzo pasta, the protein-rich flavor of white beans, and a tangy lemon-tahini dressing. Perfect for a light and satisfying meal.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 1 can cannellini beans, drained and rinsed
– 2 lemons, juiced
– 1/4 cup tahini
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the orzo pasta to a boil in water, then reduce heat and simmer for 15-20 minutes or until al dente.
2. In a separate pan, combine cannellini beans, lemon juice, garlic, salt, and pepper. Heat over medium heat for 5-7 minutes or until warm through.
3. In a blender, combine tahini, lemon juice, garlic, salt, and pepper. Blend until smooth.
4. Combine cooked orzo pasta, white bean mixture, and lemon-tahini dressing in a bowl. Toss to coat.
5. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Lemon Orzo with Roasted Red Peppers and Feta
Lemon Orzo with Roasted Red Peppers and Feta: A vibrant and flavorful side dish that combines the warmth of roasted red peppers with the brightness of lemon zest.
Ingredients:
– 8 oz orzo pasta
– 2 cups water
– 1/4 cup olive oil
– 2 red bell peppers, seeded and chopped
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F.
2. Cook orzo according to package instructions until al dente. Drain and set aside.
3. Toss red bell peppers with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. In a large bowl, combine cooked orzo, roasted red peppers, lemon juice, and feta cheese. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Lemon Orzo with Fresh Herbs and Toasted Pine Nuts
A bright and refreshing side dish perfect for spring and summer gatherings, this recipe combines the creamy texture of orzo pasta with the zesty flavor of lemon and the crunch of toasted pine nuts.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 1/4 cup toasted pine nuts
Instructions:
1. Bring the orzo pasta and water to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15-20 minutes or until the pasta is al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Stir in the lemon juice, parsley, and basil. Cook for an additional 2-3 minutes or until the herbs are wilted.
4. Fluff the cooked orzo with a fork and add it to the skillet. Toss to combine with the herb mixture.
5. Season with salt and pepper to taste.
6. Sprinkle toasted pine nuts on top and serve warm.
Cooking Time: 20-25 minutes
Summary
Beat the summer heat with these refreshing lemon orzo recipes! From light and zesty salads to creamy pasta dishes, we’ve got you covered. Try pairing grilled shrimp with garlic and lemon, or combine chicken and asparagus for a one-pot wonder. For a vegetarian option, add roasted vegetables and parmesan to your orzo. Or go bold with a lemony soup featuring fresh dill. With 18 zesty recipes to choose from, you’re sure to find the perfect way to infuse some sunshine into your meals this summer.
