Zesty Parmesan Lemon Orzo Recipe
If you’re a fan of lemon and lazy cooking, this zesty Parmesan lemon orzo recipe is for you. Tossed with a no-cook olive oil and lemon dressing combined with salty Pecorino Romano cheese, this recipe is a slight variation on Giada’s pasta al limone. It comes together in minutes and makes an excellent side dish or main meal.
Recipe Mood: No-Fuss Side or Main
Indulgence Level: Medium
Effort Level: Easy
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Can’t get enough orzo? Check out my summer lemon zucchini pasta and Mediterranean shrimp orzo salad.
Who doesn’t love an easy dinner? And if you’re a lemon lover like I am, then this zesty Parmesan lemon orzo recipe is for you. Largely inspired by Giada’s lemon spaghetti, this orzo is like eating summertime in a bowl. It makes an excellent side dish but easily works as a main meal, too.
I recommend using high-quality extra virgin olive oil and Parmesan for this one—specifically, Pecorino Romano cheese to pack a punch with this no-cook sauce.
Why You’ll Love This Zesty Parmesan Lemon Orzo Recipe
No-cook sauce: The only thing cooking in this recipe is the orzo, as it’s tossed with a no-cook lemony dressing.
Bright and fresh: The lemon juice and zest give the orzo a light, zesty 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.
Key Ingredients
- Extra Virgin Olive Oil: A 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!
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Cook orzo: Boil orzo in salted water until al dente, reserving about 1 cup of pasta water before draining.
- Make dressing: Whisk olive oil, lemon juice, lemon zest, Pecorino, and black pepper in a large bowl.
- Combine: Toss hot orzo with dressing, adding pasta water as needed to loosen it.
- Garnish: Top with fresh basil, and add extra Pecorino and pepper if desired.
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Pro Tips
Zest before juicing: It’s much easier to zest a whole lemon than one that’s already squeezed.
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.
Variations & Substitutions
-Add some minced fresh parsley to the basil for even more herby freshness.
-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.
-Toss in some cooked shrimp for a well-rounded meal. Adjust the dressing if needed.
Recipe FAQs
Rice would change the texture of this recipe too much, and you’ll likely need to add more olive oil and lemon juice to the rice, which tends to absorb more liquid than pasta. Instead of replacing the orzo with rice, use a similarly small pasta, like acini de pepe or stelline.
Yes, you can whisk the olive oil, lemon juice, and lemon zest together a few hours in advance and refrigerate. Hold off on whisking in the cheese until you’re ready to dress the orzo.
Yes, you can serve this cold. You can also bring it to room temperature, which will help “warm” the dressing and bring out the flavors more.
Storage
Refrigerator: Store in an airtight container in the fridge 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. This orzo also tastes good cold or at room temperature.
More Quick Recipes
- Easy chorizo and lentil stew with potatoes (lentejas)
- Comforting Italian lentil soup with pasta
- Cold sesame noodles recipe
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Zesty Parmesan Lemon Orzo Recipe
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 large bowl until thoroughly incorporated.
- Pour the drained orzo into the bowl 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!
This is the kind of pasta recipe I love. It’s fresh, lemony, and takes next to no time to cook!