15 Ways to Eat Orzo for Dinner

It’s known as zuppa di scarola or minestra marinata (Italian wedding soup) because of the way the ingredients combine, like a happy love. It is simple to prepare, but has enough flourishes — herby meatballs and a last-minute addition of cheesy egg ribbons — to make it special enough for guests.

This amazing version includes caramelized cauliflower for flavor, toasted pine nuts for subtle crunch, and raisins and sultanas for a perfect hint of sweet.

This one is particularly well-suited to the potluck table. The bright green pasta beckons from across the lawn, and the pungent flavors of olives and crumbly feta make an irresistible companion to grilled chicken and grilled fish. Yup, this salad is destined for picnic glory.

To make this casserole feasible for a weeknight dinner, it’s made all in one pot on the stovetop. After sautéeing onions and thyme together, orzo pasta is cooked in a mixture of milk and water until rich and creamy.

This simple orzo dish is packed with fresh and zesty flavors, but still satisfies that need for “comfort” food in January.

While orzo works well for this recipe because it cooks down into the custard base to create a true spring casserole, you could use any small pasta you really like here. And certainly any seasonal vegetable: in the summer, fresh corn and leeks would be wonderful; in the fall or winter, I might even go with hearty greens and gruyere.

When you just want a quick pasta dish you can get to the table without much fuss. That’s where this orzo pasta with sweet winter squash and wilted spinach comes in.

This recipe for scallops with orzo is the ultimate “30-minute meal.” Scallops are available year round and don’t require the technical know-how that might deter folks from other fish and shellfish. Just pluck off the abductor muscle (the small, tough patch used to clamp themselves shut), pat them dry, and pan sear for a minute or two. Seriously, it’s that easy.