28+ Delicious Orzo Lunch Recipes to Make Your Midday Meal Exciting

If you’re looking for a versatile, quick, and delicious lunch option, orzo is one of the best ingredients to keep in your kitchen arsenal.

This tiny pasta, shaped like large grains of rice, cooks quickly and pairs beautifully with a wide variety of flavors — from fresh vegetables and herbs to hearty proteins and tangy dressings.

Whether you want something light and refreshing or warm and comforting, orzo can be transformed into a lunch that’s both satisfying and easy to prepare.

In this article, we’ve compiled 28+ orzo lunch recipes that cater to different tastes and dietary preferences.

From Mediterranean-inspired salads bursting with fresh herbs to creamy, protein-packed bowls with chicken or shrimp, these recipes are perfect for meal prep, quick weekday lunches, or impressing guests with minimal effort.

Dive in and find your next favorite orzo lunch!

28+ Delicious Orzo Lunch Recipes to Make Your Midday Meal Exciting

Orzo is a wonderfully adaptable ingredient that elevates any lunch with its tender texture and ability to absorb bold flavors.

The 28+ orzo lunch recipes shared here showcase its versatility, ranging from vibrant salads and zesty Mediterranean dishes to hearty bowls loaded with protein and veggies.

Whether you’re looking for a quick meal to throw together in minutes or a make-ahead dish to enjoy throughout the week, orzo is your go-to solution.

Try out these recipes to bring variety, nutrition, and deliciousness to your lunch table.

With orzo’s quick cooking time and endless flavor combinations, you’ll never get bored of lunchtime again!

Mediterranean Chickpea Orzo Salad

This vibrant Mediterranean Chickpea Orzo Salad is a wholesome, protein-packed dish perfect for a light and satisfying lunch. With briny olives, juicy cherry tomatoes, crisp cucumbers, and a lemony dressing, this salad offers bold flavors and fresh textures. It’s ideal for meal prep, picnics, or weekday lunches that keep you full and energized.

Ingredients:

• 1 cup uncooked orzo
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, halved
• ½ cup feta cheese, crumbled
• ¼ cup chopped fresh parsley
• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine orzo, chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
3. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
4. Pour dressing over the salad and toss well to combine.
5. Chill for at least 30 minutes before serving for best flavor.

This salad is a beautiful blend of Mediterranean flavors with minimal effort. It stores well in the fridge, making it an excellent choice for meal prepping. Packed with plant-based protein and fiber, it’s a delicious and nutritious way to power through your afternoon.

Creamy Pesto Chicken Orzo Bowl

The Creamy Pesto Chicken Orzo Bowl is a cozy and satisfying lunch that brings together tender chicken, creamy pesto sauce, and hearty orzo. It’s a warm, comforting dish that doesn’t feel heavy and is quick enough to prepare during a busy workday or for a make-ahead meal.

Ingredients:

• 1 cup uncooked orzo
• 2 boneless, skinless chicken breasts, cooked and cubed
• 2 cups baby spinach
• ½ cup cherry tomatoes, halved
• ½ cup heavy cream or half-and-half
• ¼ cup basil pesto
• 1 tbsp olive oil
• Salt and pepper to taste
• Grated Parmesan cheese, for garnish

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add cooked chicken and warm through.
3. Add spinach and cook until wilted.
4. Stir in cherry tomatoes, cream, and pesto. Mix until well combined.
5. Add cooked orzo and stir everything together. Season with salt and pepper.
6. Serve warm, garnished with grated Parmesan cheese.

Creamy, herby, and deeply comforting, this orzo bowl makes lunch feel like a treat. With its balance of protein, greens, and a rich pesto flavor, it’s perfect for a warm midday meal that satisfies without weighing you down.

Lemon Garlic Shrimp Orzo

Lemon Garlic Shrimp Orzo is a zesty, quick-cooking meal that delivers restaurant-quality flavor in under 30 minutes. With succulent shrimp, bright lemon, and savory garlic butter sauce, this dish is the perfect lunch to break the monotony and impress your palate.

Ingredients:

• 1 cup uncooked orzo
• 1 lb large shrimp, peeled and deveined
• 2 tbsp butter
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 2 tbsp chopped parsley
• Salt and pepper to taste
• Optional: Red pepper flakes for heat

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil and 1 tbsp butter over medium heat.
3. Add garlic and sauté for 1 minute, until fragrant.
4. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side.
5. Add lemon zest, juice, remaining butter, and cooked orzo to the skillet. Toss everything together.
6. Stir in parsley and a pinch of red pepper flakes if desired. Serve warm.

Light, flavorful, and incredibly easy to prepare, this Lemon Garlic Shrimp Orzo is a lunchtime winner. It brings together the freshness of lemon with the richness of garlic butter for a well-balanced, satisfying meal that’s perfect for both quick lunches and elegant midday entertaining.

Greek Orzo and Vegetable Skillet

This Greek Orzo and Vegetable Skillet is a colorful and nutrient-rich lunch option bursting with fresh flavors inspired by classic Greek cuisine. Loaded with zucchini, bell peppers, cherry tomatoes, and fragrant herbs, this dish is both light and filling, making it perfect for a midday meal that keeps you energized without feeling heavy.

Ingredients:

• 1 cup uncooked orzo
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh basil or parsley
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté until softened.
3. Add zucchini and bell pepper, cook until tender, about 5-7 minutes.
4. Stir in cherry tomatoes and oregano, cook for another 2 minutes.
5. Add cooked orzo to the skillet, toss everything together, and season with salt and pepper.
6. Remove from heat and sprinkle with feta cheese and fresh herbs before serving.

This skillet dish is a fantastic way to enjoy fresh vegetables and Mediterranean flavors in one bowl. The combination of roasted veggies and creamy feta gives it a satisfying depth, while the orzo provides the perfect comforting base. It’s a versatile, quick lunch that you can customize with whatever veggies you have on hand.

Southwest Orzo Salad with Black Beans and Corn

Bring some southwestern flair to your lunch with this Southwest Orzo Salad, loaded with black beans, sweet corn, and a zesty lime-cilantro dressing. This salad is vibrant, protein-packed, and perfect for those who love bold, fresh flavors. It’s great for a nutritious lunch that’s easy to pack and keeps well throughout the week.

Ingredients:

• 1 cup uncooked orzo
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• ½ red bell pepper, diced
• 2 green onions, sliced
• ½ cup chopped cilantro
• Juice of 2 limes
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and cool under cold water.
2. In a large bowl, combine orzo, black beans, corn, red bell pepper, green onions, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
4. Pour dressing over the salad and toss to coat evenly.
5. Chill for at least 30 minutes before serving to allow flavors to meld.

This Southwest Orzo Salad delivers a fresh and tangy punch with every bite. The combination of hearty black beans and sweet corn makes it both filling and nutritious, while the lime dressing adds a bright finish. It’s a perfect lunch for warm days or when you want a tasty meal on the go.

Roasted Butternut Squash and Sage Orzo

This Roasted Butternut Squash and Sage Orzo is a cozy, autumn-inspired lunch that balances sweet, earthy roasted squash with fragrant sage and nutty orzo pasta. It’s warm, comforting, and packed with vitamins — ideal for a seasonal lunch that feels indulgent but is surprisingly light.

Ingredients:

• 1 cup uncooked orzo
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp dried sage (or 1 tbsp fresh sage, chopped)
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, sage, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. Cook orzo according to package instructions. Drain and set aside.
3. In a skillet, heat remaining olive oil over medium heat. Add garlic and sauté for 1 minute.
4. Add roasted butternut squash and cooked orzo to the skillet. Toss to combine and heat through.
5. Stir in Parmesan cheese, adjust seasoning as needed. Serve warm.

This dish is a perfect blend of sweet and savory flavors that highlight the best of fall produce. The roasted butternut squash adds a lovely caramelized sweetness, while sage and Parmesan create a comforting aroma and depth. It’s a simple yet elegant lunch that’s great for cooler days or when you want a bit of seasonal inspiration.

Caprese Orzo Salad with Balsamic Glaze

This Caprese Orzo Salad is a fresh, vibrant lunch that combines the classic flavors of Italy into a satisfying pasta dish. Juicy cherry tomatoes, creamy mozzarella pearls, and fragrant basil are tossed with tender orzo and finished with a sweet and tangy balsamic glaze. It’s perfect for a light yet filling lunch, especially in warm weather.

Ingredients:

• 1 cup uncooked orzo
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella pearls
• ¼ cup fresh basil leaves, torn
• 2 tbsp olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling

Instructions:

1. Cook orzo according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine orzo, cherry tomatoes, mozzarella, and basil.
3. Drizzle olive oil over the salad and season with salt and pepper. Toss gently to combine.
4. Drizzle balsamic glaze on top before serving.

This Caprese Orzo Salad is a perfect balance of fresh, creamy, and tangy flavors that come together beautifully. It’s an easy-to-make dish that can be enjoyed as a quick lunch or a refreshing side dish. The balsamic glaze adds a lovely depth, making every bite delightfully flavorful.

Curried Orzo with Roasted Vegetables

Spiced with warm curry flavors, this Curried Orzo with Roasted Vegetables brings a delicious twist to your usual lunch routine. Roasting the vegetables enhances their natural sweetness while the curry seasoning adds complexity and warmth. This recipe is hearty, nutritious, and packed with vibrant colors and tastes.

Ingredients:

• 1 cup uncooked orzo
• 1 cup cauliflower florets
• 1 red bell pepper, diced
• 1 carrot, sliced
• 2 tbsp olive oil
• 1 tsp curry powder
• ½ tsp turmeric
• 1 garlic clove, minced
• Salt and pepper to taste
• 2 tbsp chopped cilantro (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower, bell pepper, and carrot with 1 tbsp olive oil, curry powder, turmeric, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
2. Cook orzo according to package instructions. Drain and set aside.
3. In a skillet, heat remaining olive oil and sauté garlic for 1 minute.
4. Add roasted vegetables and cooked orzo to the skillet. Toss to combine and warm through.
5. Garnish with chopped cilantro if desired before serving.

This curried orzo dish is a wonderful way to incorporate spices and roasted vegetables into your lunch. It’s satisfying and comforting without being heavy, with the curry powder adding an exotic flavor that brightens the dish. Perfect for those who love a bit of spice and adventure in their meals.

Orzo with Tuna, Capers, and Lemon

For a protein-packed, Mediterranean-inspired lunch, try this Orzo with Tuna, Capers, and Lemon. The bright citrus notes paired with salty capers and tender chunks of tuna create a flavorful, easy-to-make dish. It’s ideal for busy days when you want something quick, nutritious, and delicious.

Ingredients:

• 1 cup uncooked orzo
• 1 (5 oz) can tuna packed in olive oil, drained
• 2 tbsp capers, rinsed
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 1 small shallot, finely chopped
• 2 tbsp chopped parsley
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and let cool slightly.
2. In a large bowl, combine orzo, tuna, capers, shallot, parsley, lemon zest, and lemon juice.
3. Drizzle olive oil over the mixture and gently toss to combine.
4. Season with salt and pepper to taste. Serve warm or at room temperature.

This tuna orzo salad is a perfect blend of fresh and savory flavors that come together effortlessly. The lemon and capers add a bright punch, balancing the richness of the tuna and olive oil. It’s an excellent lunch option that’s simple, nourishing, and full of Mediterranean charm.

Mediterranean Orzo Salad with Chickpeas and Olives

This Mediterranean Orzo Salad combines hearty chickpeas, briny olives, crisp cucumbers, and fresh herbs for a lunch that’s both satisfying and packed with vibrant flavors. The zesty lemon dressing ties all the ingredients together, making it an excellent choice for a wholesome and refreshing midday meal that keeps you energized.

Ingredients:

• 1 cup uncooked orzo
• 1 cup canned chickpeas, drained and rinsed
• ½ cup Kalamata olives, pitted and sliced
• 1 cup cucumber, diced
• ¼ cup red onion, finely chopped
• ¼ cup chopped fresh parsley
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine orzo, chickpeas, olives, cucumber, red onion, and parsley.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Pour dressing over salad and toss to combine. Chill before serving for best flavor.

This Mediterranean orzo salad offers a wonderful balance of protein, freshness, and tangy notes, perfect for a light but filling lunch. It’s easy to prepare ahead and keeps well, making it a fantastic option for meal prep or picnic lunches.

Lemon Garlic Shrimp Orzo

Lemon Garlic Shrimp Orzo is a bright, flavorful lunch that combines succulent shrimp with tender orzo pasta infused with garlic and fresh lemon juice. It’s quick to make, packed with protein, and bursting with vibrant citrusy flavor, making it an ideal meal for busy days when you want something delicious and satisfying.

Ingredients:

• 1 cup uncooked orzo
• 12 large shrimp, peeled and deveined
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook 2-3 minutes per side until pink and cooked through.
4. Remove shrimp and set aside. In the same skillet, add lemon juice and zest, and toss in cooked orzo.
5. Return shrimp to skillet, stir in parsley, and season with salt and pepper. Heat through and serve.

This lemon garlic shrimp orzo is a delightful, light lunch that’s full of fresh, zesty flavors and protein. The ease of preparation and balanced taste make it perfect for a quick weekday meal or a casual weekend lunch that feels special.

Spinach and Mushroom Orzo with Parmesan

This Spinach and Mushroom Orzo is a comforting yet light lunch option that blends earthy mushrooms and fresh spinach with tender orzo pasta and a sprinkle of Parmesan cheese. It’s packed with nutrients and offers a warm, savory flavor profile that’s both wholesome and satisfying.

Ingredients:

• 1 cup uncooked orzo
• 8 oz mushrooms, sliced
• 3 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add mushrooms and cook until they release their moisture and turn golden, about 6-8 minutes.
4. Stir in spinach and cook until wilted.
5. Add cooked orzo to the skillet, toss to combine, and stir in Parmesan cheese. Season with salt and pepper. Serve warm.

This spinach and mushroom orzo offers a perfect blend of earthy and fresh flavors with creamy Parmesan tying it all together. It’s a nutritious and satisfying lunch that’s quick to prepare and ideal for anyone looking for a delicious vegetarian option.

Greek Orzo Bowl with Feta and Cucumber

This Greek Orzo Bowl is a refreshing and wholesome lunch packed with crisp cucumber, juicy tomatoes, salty feta, and kalamata olives. The light lemon-oregano dressing brings a bright Mediterranean touch to the tender orzo pasta, making it an ideal dish for a satisfying, healthy midday meal that’s both simple and flavorful.

Ingredients:

• 1 cup uncooked orzo
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup feta cheese, crumbled
• ¼ cup kalamata olives, sliced
• 2 tbsp fresh oregano, chopped (or 1 tsp dried)
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine orzo, cucumber, tomatoes, feta, olives, and oregano.
3. Whisk together lemon juice, olive oil, salt, and pepper, then pour over salad. Toss gently to combine.
4. Chill for 20 minutes before serving to let flavors meld.

This Greek Orzo Bowl offers a bright and tangy flavor profile with creamy feta and fresh vegetables, perfect for a light yet filling lunch. It’s easy to prepare in advance and keeps well, making it great for meal prep or a quick lunch at home.

Orzo with Roasted Butternut Squash and Sage

This hearty and cozy Orzo with Roasted Butternut Squash and Sage makes a perfect lunch for cooler days. The natural sweetness of the roasted squash pairs beautifully with the nutty orzo and fragrant sage, creating a dish that’s warm, comforting, and full of autumnal flavors.

Ingredients:

• 1 cup uncooked orzo
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped (or ½ tsp dried)
• 1 clove garlic, minced
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, pepper, and sage. Roast for 25-30 minutes until tender and caramelized.
2. Cook orzo according to package instructions. Drain and set aside.
3. In a skillet, heat remaining olive oil and sauté garlic until fragrant.
4. Add roasted squash and orzo to the skillet, tossing gently to combine and warm through.
5. Sprinkle with Parmesan if using and serve.

This orzo dish is a wonderful blend of sweet, savory, and earthy notes, perfect for a satisfying lunch that feels cozy and nourishing. The roasted butternut squash adds both color and flavor, making it a delightful meal for fall or anytime you crave something comforting.

Orzo Salad with Roasted Red Pepper and Artichokes

This vibrant Orzo Salad with Roasted Red Pepper and Artichokes is packed with Mediterranean flavors and textures. The smoky sweetness of the roasted peppers complements the tender artichoke hearts and al dente orzo, all brought together with a bright lemon and herb dressing. It’s an excellent make-ahead lunch option that’s both tasty and wholesome.

Ingredients:

• 1 cup uncooked orzo
• 1 cup roasted red peppers, sliced
• 1 cup marinated artichoke hearts, chopped
• 2 tbsp chopped fresh parsley
• Juice of 1 lemon
• 3 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine orzo, roasted red peppers, artichokes, and parsley.
3. In a small bowl, whisk lemon juice, olive oil, garlic, salt, and pepper.
4. Pour dressing over salad and toss gently to combine. Chill before serving for best flavor.

This orzo salad bursts with bright, smoky, and tangy Mediterranean flavors, making it an ideal lunch for those who love a hearty yet refreshing meal. It’s easy to prepare ahead of time and transports well, perfect for lunches on the go or casual gatherings.

Orzo with Sun-Dried Tomatoes and Spinach

This Orzo with Sun-Dried Tomatoes and Spinach is a vibrant, flavorful lunch option that combines the sweet tanginess of sun-dried tomatoes with the fresh earthiness of spinach. The orzo soaks up all the wonderful flavors, making every bite rich and satisfying. It’s a quick recipe perfect for busy days when you want a nutritious yet tasty meal.

Ingredients:

• 1 cup uncooked orzo
• ½ cup sun-dried tomatoes, chopped (packed in oil)
• 3 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add sun-dried tomatoes and spinach, cooking until spinach wilts.
4. Stir in cooked orzo and Parmesan cheese. Season with salt and pepper. Toss well and serve warm.

This dish delivers a perfect combination of savory and fresh flavors, enhanced by the tang of sun-dried tomatoes and the creamy Parmesan. It’s an ideal lunch for anyone looking for a quick, healthy, and delicious meal that feels special yet simple to prepare.

Orzo and Roasted Vegetable Power Bowl

Loaded with nutrient-dense roasted vegetables, this Orzo and Roasted Vegetable Power Bowl is both hearty and energizing. The colorful mix of zucchini, cherry tomatoes, and red onions roasted to perfection complements the tender orzo, making this bowl a perfect choice for a wholesome, fiber-rich lunch.

Ingredients:

• 1 cup uncooked orzo
• 1 small zucchini, diced
• 1 cup cherry tomatoes
• ½ red onion, sliced
• 3 tbsp olive oil
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• 2 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 425°F (220°C). Toss zucchini, cherry tomatoes, and red onion with 2 tbsp olive oil, Italian herbs, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
2. Cook orzo according to package instructions. Drain and set aside.
3. Combine roasted vegetables and orzo in a large bowl. Drizzle with remaining olive oil and toss gently.
4. Garnish with fresh basil and serve warm or at room temperature.

This power bowl is bursting with flavor and texture, offering a satisfying and nourishing lunch option. The roasted vegetables add sweetness and depth, while the fresh basil brings brightness, making it a well-rounded and delightful meal.

Creamy Lemon Orzo with Peas and Parmesan

This creamy lemon orzo recipe is a bright and comforting lunch that combines the fresh zing of lemon with sweet peas and rich Parmesan cheese. The creaminess comes from a simple blend of olive oil and cheese, creating a luscious yet light pasta dish that feels indulgent without being heavy.

Ingredients:

• 1 cup uncooked orzo
• 1 cup frozen peas, thawed
• Zest and juice of 1 lemon
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Add peas in the last 2 minutes of cooking. Drain and reserve a little pasta water.
2. Return orzo and peas to the pot. Stir in olive oil, lemon zest, lemon juice, and Parmesan cheese.
3. Add a splash of reserved pasta water if needed to create a creamy consistency.
4. Season with salt and pepper and serve warm.

This creamy lemon orzo with peas is a perfect balance of bright and rich flavors, making it an ideal quick lunch. It’s easy to prepare, nutritious, and comforting, great for days when you want something simple yet satisfying.

Orzo with Grilled Chicken and Pesto

This Orzo with Grilled Chicken and Pesto combines tender, juicy grilled chicken with flavorful basil pesto and perfectly cooked orzo. The pesto adds a fresh, herbaceous punch that brightens the dish, making it a delicious and protein-packed lunch option that’s both easy and satisfying.

Ingredients:

• 1 cup uncooked orzo
• 1 grilled chicken breast, sliced
• 3 tbsp basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 2 tbsp pine nuts, toasted
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and place in a large bowl.
2. Toss orzo with basil pesto until evenly coated.
3. Add grilled chicken slices and cherry tomatoes, mixing gently.
4. Sprinkle with toasted pine nuts and season with salt and pepper. Serve warm or at room temperature.

This orzo dish is a perfect balance of protein, fresh herbs, and vibrant veggies, ideal for a quick and nourishing lunch. The combination of grilled chicken and pesto delivers bold flavor with minimal effort, making it great for meal prep or a light weekday meal.

Orzo and Roasted Cauliflower Salad with Tahini Dressing

Orzo and Roasted Cauliflower Salad with Tahini Dressing is a unique and hearty lunch that offers a wonderful blend of nutty tahini, roasted cauliflower’s caramelized flavor, and fluffy orzo. This plant-forward dish is satisfying, nutritious, and bursting with Middle Eastern-inspired flavors.

Ingredients:

• 1 cup uncooked orzo
• 2 cups cauliflower florets
• 2 tbsp olive oil
• 2 tbsp tahini
• Juice of 1 lemon
• 1 clove garlic, minced
• 2 tbsp water (to thin dressing)
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
2. Cook orzo according to package instructions. Drain and set aside.
3. In a small bowl, whisk tahini, lemon juice, garlic, and water until smooth and creamy.
4. In a large bowl, combine orzo, roasted cauliflower, and parsley. Drizzle with tahini dressing and toss to coat evenly. Serve warm or chilled.

This salad is a deliciously creamy and hearty option that feels indulgent yet healthy. The roasted cauliflower and tahini dressing create a rich flavor profile, making it an exciting lunch choice for those who want something nourishing and different.

Orzo with Avocado, Corn, and Black Beans

Orzo with Avocado, Corn, and Black Beans is a vibrant and protein-packed lunch that combines creamy avocado, sweet corn, and hearty black beans with tender orzo. Tossed in a tangy lime dressing, this dish is fresh, filling, and perfect for a quick, nutritious meal that celebrates bold flavors.

Ingredients:

• 1 cup uncooked orzo
• 1 avocado, diced
• 1 cup cooked corn kernels (fresh or frozen)
• 1 cup canned black beans, drained and rinsed
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tbsp chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and allow to cool slightly.
2. In a large bowl, combine orzo, avocado, corn, black beans, and cilantro.
3. Whisk lime juice, olive oil, salt, and pepper, then pour over salad. Toss gently to combine.
4. Serve immediately or chill for later.

This orzo salad is a bright, fresh, and satisfying lunch that’s packed with fiber and healthy fats. The creamy avocado and zesty lime dressing make it both refreshing and filling, perfect for a quick meal any day of the week.

Orzo with Mediterranean Chickpeas and Herbs

This Orzo with Mediterranean Chickpeas and Herbs is a vibrant, protein-packed lunch perfect for plant-based eaters and anyone seeking a wholesome, flavorful meal. Chickpeas add a hearty texture and boost fiber, while fresh herbs like parsley and mint provide bright, refreshing notes that elevate the tender orzo pasta.

Ingredients:

• 1 cup uncooked orzo
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine orzo, chickpeas, cherry tomatoes, red onion, parsley, and mint.
3. In a small bowl, whisk lemon juice, olive oil, salt, and pepper. Pour over salad and toss gently.
4. Chill for 15-20 minutes before serving for best flavor.

This Mediterranean-inspired orzo dish is fresh, nutritious, and satisfying—ideal for a quick lunch that keeps you energized through the afternoon. It’s great for meal prep and easily customizable with your favorite herbs or veggies.

Orzo Pasta Salad with Tuna and Capers

This Orzo Pasta Salad with Tuna and Capers delivers a savory and tangy flavor combination perfect for seafood lovers. The tender orzo blends beautifully with flaky tuna, briny capers, and crunchy celery, making it a hearty and delicious lunch that’s quick to prepare and easy to pack for work or school.

Ingredients:

• 1 cup uncooked orzo
• 1 can (5 oz) tuna packed in olive oil, drained
• 2 tbsp capers, rinsed
• 2 stalks celery, diced
• 2 tbsp mayonnaise or Greek yogurt
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine orzo, tuna, capers, and celery.
3. In a small bowl, mix mayonnaise (or Greek yogurt) with lemon juice, salt, and pepper.
4. Stir dressing into orzo mixture until well combined. Chill before serving.

This orzo salad is a perfect balance of creamy, tangy, and savory flavors with the added protein punch of tuna. It’s a quick, no-fuss lunch option that can be prepared ahead of time and enjoyed cold or at room temperature.

Orzo with Roasted Beet and Goat Cheese

This colorful and elegant Orzo with Roasted Beet and Goat Cheese is a lunch that’s as beautiful as it is delicious. The earthy sweetness of roasted beets pairs perfectly with the tangy creaminess of goat cheese, while the orzo provides a tender base that ties everything together in a balanced, flavorful dish.

Ingredients:

• 1 cup uncooked orzo
• 2 medium beets, roasted, peeled, and diced
• ¼ cup goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes until tender. Let cool, peel, and dice.
2. Cook orzo according to package instructions. Drain and transfer to a large bowl.
3. Whisk olive oil, balsamic vinegar, salt, and pepper. Pour over orzo and toss to coat.
4. Gently fold in roasted beets, goat cheese, and thyme. Serve immediately or chilled.

This orzo salad offers a sophisticated blend of flavors and textures, making it a perfect lunch for those who enjoy gourmet yet simple dishes. It’s nutritious, filling, and visually stunning — ideal for impressing yourself or guests.

Orzo with Lemon Garlic Shrimp

Orzo with Lemon Garlic Shrimp is a light yet satisfying lunch that combines tender orzo pasta with succulent shrimp sautéed in garlic and brightened with fresh lemon juice. This dish offers a perfect balance of savory and citrus flavors, making it an ideal quick meal for seafood lovers who want something flavorful and easy.

Ingredients:

• 1 cup uncooked orzo
• 12 large shrimp, peeled and deveined
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes per side.
4. Remove from heat and stir in lemon zest and juice.
5. Toss shrimp with orzo and sprinkle with fresh parsley. Serve warm.

This orzo and shrimp dish is bright, fresh, and packed with protein, making it a perfect lunch to energize your day. It’s quick to prepare and delivers restaurant-quality flavor in a simple, wholesome meal.

Greek Orzo Salad with Feta and Olives

This Greek Orzo Salad combines the classic Mediterranean flavors of salty feta, briny Kalamata olives, crisp cucumbers, and ripe tomatoes. Tossed with a tangy red wine vinaigrette, it’s a refreshing and filling lunch that’s perfect for warm weather or anytime you crave a healthy, flavorful meal.

Ingredients:

• 1 cup uncooked orzo
• ½ cup crumbled feta cheese
• ½ cup Kalamata olives, pitted and sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ¼ red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and cool slightly.
2. In a large bowl, combine orzo, feta, olives, tomatoes, cucumber, and red onion.
3. Whisk olive oil, red wine vinegar, oregano, salt, and pepper. Pour over salad and toss to coat evenly.
4. Chill for 15-20 minutes before serving.

This Greek-inspired orzo salad is bursting with vibrant flavors and textures. It’s a perfect balance of creamy, salty, and tangy, making it an easy, healthy lunch option that’s great for meal prep or picnics.

Orzo with Roasted Sweet Potato and Black Bean Salad

Orzo with Roasted Sweet Potato and Black Bean Salad is a hearty, nutritious lunch filled with a delightful mix of sweet, smoky, and savory flavors. The roasted sweet potatoes add caramelized sweetness, while black beans provide protein and fiber. This dish is a colorful and satisfying way to enjoy a plant-based meal.

Ingredients:

• 1 cup uncooked orzo
• 2 cups sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potato with 1 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
2. Cook orzo according to package instructions. Drain and set aside.
3. In a large bowl, combine orzo, roasted sweet potato, black beans, and cilantro.
4. Drizzle with remaining olive oil and lime juice. Toss gently to combine. Serve warm or chilled.

This flavorful salad offers a wonderful balance of sweetness and smokiness with hearty black beans for protein. It’s a versatile lunch that’s perfect for meal prepping or a nourishing one-bowl meal that keeps you full and satisfied.