This lemon orzo (orzo al limone) brings the flavors of classic Italian pasta al limone into a quick, affordable orzo recipe made with lemon zest, fresh lemon juice, olive oil, and sharp Pecorino Romano. It's light yet satisfying, ready in about 20 minutes, and works as an easy side dish or simple main course.
For more orzo-based recipes, try my shrimp orzo salad, Mediterranean orzo, asparagus orzo, zucchini orzo, or turkey orzo soup.
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Quick Look: Lemon Orzo (Orzo al Limone)
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 10 minutes
🕒 Total Time: 20 minutes
👥 Servings: 2-4
📊 Calories: ~794 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop-based
👩🍳 Main Ingredients: Orzo, lemon
⭐ Difficulty: Easy-Boil pasta and make a quick dressing
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Why You'll Love Lemon Orzo (Orzo al Limone)
No-cook sauce: The only thing cooking in this recipe is the orzo, as it's tossed with a no-cook lemon dressing.
Bright and fresh: The lemon juice and zest give the orzo a bright Mediterranean flavor that's perfect for warm-weather meals.
Quick and cheap: This recipe comes together quickly and requires just a few basic ingredients. The priciest ingredient is the Pecorino Romano, if you use it.
What does "orzo al limone" mean?
"Al limone" means "with lemon" in Italian. Traditional pasta al limone is usually made with long pasta, but this version uses orzo for a faster, spoonable twist with the same bright citrus flavor.
Who doesn't love an easy dinner? And if you're a lemon lover like me, this lemon orzo (orzo al limone) is for you.
Largely inspired by Giada's lemon spaghetti, this orzo is summer in a bowl. It makes an excellent side dish but also works well as a main meal. Personally, I don't eat it any other way.
I recommend using high-quality extra virgin olive oil along with Pecorino to pack a punch in this no-cook sauce.
For more warm-weather recipes that require little or no cooking, try this salad with smoked turkey, cucumber dill salad, clam and pancetta pasta, clam and anchovy linguine, or lemon and caper pasta.
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Key Ingredients
See the recipe card for full ingredient and quantity information.
- Extra Virgin Olive Oil: Good-quality olive oil is a must for this no-cook "sauce."
- Pecorino Romano: Although you could use ordinary Parm, I highly recommend using sharp Pecorino Romano for the best flavor.
- Fresh Lemon: This may be a no-brainer, but freshly squeezed lemon is non-negotiable!
Variations & Substitutions
➢Add minced fresh parsley to the basil for even more herbiness.
➢Replace the orzo with a similarly small pasta, such as acini de pepe or stelline.
➢Add some crumbled feta-and fresh dill-for a Greek twist. You can omit the Pecorino if desired.
➢Turn this into a pasta salad by adding cherry tomatoes, cucumbers, and olives. Adjust the dressing if needed.
➢Suggested add-ins include chicken, salmon, shrimp, spinach, arugula, chickpeas, or asparagus.
➢Use Parmesan in place of Pecorino, though it will be less sharp. You can also use Parmigiano Reggiano.
How to Make Lemon Orzo (Orzo al Limone)
Step 1: Whisk together the dressing ingredients (olive oil, lemon juice, lemon zest, Pecorino, and pepper) in a small bowl. Set aside.
Step 2: Toss the dressing with the cooked, drained orzo, using reserved pasta water to moisten everything. Finish with more Pecorino and some basil.
Pro Tips
➢Don't skip the pasta water: The starch helps emulsify the dressing and makes the orzo silky.
➢Toss while hot: Mix the orzo with the dressing immediately after draining so it absorbs the flavors better.
➢Add more salt, if desired: The only added salt in this recipe is in the pasta water. There's none in the dressing because the Pecorino is inherently salty, but you can add some if you'd like.
Lemon Orzo (Orzo al Limone) FAQs
Usually hot, but leftovers can be enjoyed chilled like a pasta salad.
Yes, but it's best eaten fresh. However, if you want to make it in advance, refresh with olive oil before serving.
Orzo is pasta, but it's shaped like rice! I use it in many recipes, including this orzo with feta and shrimp orzo.
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: I don't recommend freezing this pasta or most cooked pasta.
Reheat: Reheat in the oven or the microwave until just warmed through. Add a bit more olive oil and fresh lemon to remoisten it.
Related Recipes
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Lemon Orzo (Orzo al Limone)
Ingredients
- 8 ounces orzo (1 and ⅓ cups)
- ⅓ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice (about 1 and ½ lemons)
- Lemon zest from one lemon
- ¼ cup grated Pecorino Romano cheese
- Ground black pepper
- 2 tablespoons fresh basil torn or sliced julienne
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to the package's directions or until al dente. Reserve 1 cup of the pasta water before draining.
- Meanwhile, whisk the olive oil, lemon juice, lemon zest, Pecorino, and some ground black pepper in a small bowl until thoroughly incorporated.
- Drain the orzo and toss it with the dressing. Add some pasta water to help loosen the orzo and ensure it's not dry. Garnish with the fresh basil. After serving, add more basil, ground black pepper, and Pecorino, if desired. Enjoy!
Notes
- Don't forget to reserve the pasta water! This orzo is made with just a light dressing, so some pasta water is necessary to keep it from drying out. It also helps emulsify the dressing.
- There is no salt in this recipe, except in the pasta water, because the cheese is inherently salty. However, you can add a pinch to the dressing and/or during the final toss, if you'd like.
Nutrition
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This is the kind of pasta recipe I love. It's fresh, lemony, and takes next to no time to cook!