Tired of the same old shells? Orzo’s tiny grains pair with almost any sauce or ingredient, making this quick, easy recipe a delicious twist on dinner.
I have a confession to make: I didn’t know what orzo was until much later than I should have. I never really noticed it at the grocery store, and maybe because of its shape, I assumed it was some kind of grain. Well, I was wrong! Orzo is indeed a pasta, and its tiny, rice-like shape gives pasta dishes a whole new twist. In this recipe with mozzarella, basil, and tomato, you’ll see how orzo takes the best qualities of both risotto and traditional pasta to create something fresh, comforting, and completely delicious. Trust me—you’ll want to try it!
This is one of those quick, delicious, weeknight-friendly meals we all love and need more of in our lives. When you want something satisfying but you’re pressed for time, orzo is a perfect solution. It cooks quickly, mixes easily with the other ingredients, and creates a dish that feels special without a lot of effort.
And let’s be honest—the oozy mozzarella is a total crowd-pleaser. Kids will love it, adults will too, and the combination of al dente pasta, juicy tomatoes, melty cheese, and fresh basil might have you going back for seconds. You may even need to double the recipe to make sure there’s enough for everyone!
Orzo 101: cooking tips for perfect pasta every time
Orzo is simple to cook, but a few tricks can elevate your results. Stir it gently as it cooks to prevent sticking, and taste test often to achieve the perfect al dente bite. For perfectly seasoned orzo, make your pasta water as salty as the sea—about one to one and a half tablespoons of salt per quart of water—so the pasta itself has flavor before it even meets the sauce. Learning how to master this versatile little pasta opens up countless opportunities for creating quick, delicious, and family-friendly meals.
How do I store leftovers?
Let the pasta dish cool completely, then put it in an airtight container and store it in the fridge for up to 4 days. You can also store it in the freezer if you want it to stick around longer, where it will last up to 3 months. When you want to reheat it, let it thaw in the fridge overnight, then reheat over low heat on the stove. You may want to add some sauce or water if it seems dry.
Serving suggestions
If you want to mix things up, try swapping orzo into some of your favorite pasta recipes; you might be surprised at how well it works. For a cozy, seasonal twist, try orzo in Creamy Pumpkin Pasta. In the summer, it’s great in One-Pot Loaded Veggie Pasta, letting fresh farmer’s market produce take center stage, or in a Greek Pasta Salad, ideal for picnics and backyard gatherings. And for a zestier option, try it in Lemon Macaroni Salad.
Orzo Pasta
Ingredients
- 1 cup dry orzo pasta
- 4 tablespoons butter divided
- 2 cloves garlic crushed
- 2 cups cherry tomatoes halved
- ½ cup mozzarella shredded
- 1 small handful basil
- Salt and pepper
Instructions
- Bring a pot of salted water to a boil. Add the orzo pasta and cook, stirring occasionally, until al dente, about 5-8 minutes. Reserve 2 tablespoons of pasta cooking water, then drain.
- In a skillet over medium heat, melt half the butter. Sauté the garlic and tomatoes for 5 minutes, continuously tossing and stirring to ensure the tomatoes cook on all sides and the garlic doesn’t stick to the bottom.
- Remove pan from heat. Stir in the mozzarella and the reserved pasta cooking water. The mozzarella will become gooey while the pasta water will help the tomato juices form a nice sauce to coat the pasta. Add the torn basil, salt, and pepper.
- Add the cooked orzo and the remaining butter. Stir until the butter is melted and the pasta is evenly coated, then serve.
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