Greek Orzo with Lemon and Herbs

A bright, simple Greek orzo pasta tossed with lemon, fresh herbs, and olive oil — perfect for weeknights, picnics, or a light lunch.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Course: Lunch, Side Dish

Cuisine: Greek, Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

For the orzo base

1 cup orzo pasta Regular dry orzo works best for a tender, rice-like bite.
2 cups water or vegetable broth Use vegetable broth for a richer base.

For the dressing and flavor

2 tablespoons extra-virgin olive oil Provides silkiness and helps the herbs bloom.
1 lemon juice and zest Zest gives bright citrus perfume; juice adds tang.
Salt and freshly ground black pepper to taste Salt unlocks the flavors; add pepper for warmth.

For the fresh-herb finish

¼ cup fresh parsley, finely chopped Flat-leaf parsley works beautifully for texture and color.
¼ cup fresh dill, finely chopped If you aren’t a dill fan, extra parsley or fresh basil are fine swaps.

Method

Preparation

Measure the orzo, zest and juice the lemon, and finely chop the parsley and dill.
Having everything ready makes the finish quick and prevents overcooking the orzo.

Cooking

Bring the water or vegetable broth to a rolling boil in a medium pot.
Add the orzo to the boiling liquid and cook according to package instructions until al dente.
Drain the orzo and return it to the warm pot or a large mixing bowl.
Add olive oil, lemon juice, and lemon zest to the hot orzo, then season with salt and pepper.
Stir in the chopped parsley and dill until evenly distributed.

Serving

Taste and adjust final seasoning; serve warm as a side dish or a light lunch.

Notes

Serve warm with grilled chicken or roasted vegetables. For a picnic, chill the orzo and pack it in a shallow container. You can also adjust the recipe for varying dietary needs.