Orzo pasta

Orzo is a pasta that resembles grains of rice in shape, but cooks and behaves like regular pasta. Its size is ideal for soups, salads, and side dishes: larger than rice grains, but smaller than regular pasta, so it doesn't get lost in the dish and absorbs sauces well. If you haven't cooked with orzo yet, now is the time to start — it's one of the most versatile pasta formats.

Taste and Texture

Orzo cooks quickly — usually 8–10 minutes until al dente. Its texture remains slightly firm, doesn't fall apart, and doesn't become mushy. The flavor is neutral and wheaty, which allows it to easily adapt to any sauce or dressing. If cooked a bit longer, it becomes softer and works well in creamy soups.

Where to use it

• In soups — orzo doesn't get soggy and holds its shape, even if the soup sits for several hours
• In cold salads — absorbs vinaigrettes and oil-based dressings well
• As a side dish for meat or fish — can be cooked with butter, garlic and herbs
• In casseroles and risotto-like dishes — its size allows it to distribute evenly throughout the dish
• In Mediterranean and Greek dishes — with feta, tomatoes, olives

What to pair it with

Orzo works well with lemon juice, olive oil, and fresh herbs (parsley, dill, mint). It pairs nicely with creamy sauces, seafood, and light vegetable combinations. Add tomatoes, cucumbers, and feta cheese for a classic Mediterranean salad. With chicken and vegetables, it becomes a complete hot dish.

How to Choose and Store

Look for orzo made from durum wheat — it will hold its shape better. The color should be light yellow, without dark spots. Dried pasta can be stored for years in an airtight container at room temperature. After cooking, you can cool it and refrigerate it for 3–4 days if you're preparing a salad or a dish that will sit.

Tip: if you're cooking orzo for soup, slightly undercook it — it will continue to soften in the hot broth. For salad, you can cook it until fully done and cool it immediately.