Orzo with Cherry Tomatoes, Gorgonzola, and Chives

The sweet tomatoes in this simple pasta salad are juxtaposed against pungent Gorgonzola cheese. Make it extra gorgeous by mixing several colors and shapes of cherry tomatoes.

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  Kosher salt
  
  


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   2-1/4 cups orzo
  
  


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  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


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  1/3 cup sherry vinegar, more as needed
  
  


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  freshly ground pepper
  
  


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  3 cups halved cherry tomatoes (preferably a mix of colors and shapes)
  
  


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  1 cup crumbled Gorgonzola
  
  


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  3/4 cup pine nuts, toasted
  
  


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  1/4 cup thinly sliced fresh chives
  
  

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Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.

Put the sherry vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Taste and season with salt, pepper, and additional sherry vinegar or olive oil as needed.

Put the cooked, cooled orzo in a large serving bowl. Add the cherry tomatoes, Gorgonzola, pine nuts, chives, and the vinaigrette and toss. Taste and season as needed with more salt and pepper. Serve within an hour or two of making.

Orzo Salad with Grilled Broccolini and Sausage

This light main course uses cooked chicken sausages (widely available at supermarkets or big-box stores) to pull together a quick weeknight one-dish meal. Though it works with most any flavor of chicken sausage, we especially like it with a roasted red pepper and garlic sausage.

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  1/4 cup plus 1 Tbs. extra-virgin olive oil
  
  


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  2 Tbs. red wine vinegar
  
  


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  1/4 cup pitted picholine olives (or other mild green olives), quartered
  
  


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  1-1/2 Tbs. capers, rinsed and chopped
  
  


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  1 large bunch (about 12 oz.) broccolini, trimmed
  
  


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  1 large red onion (12 oz.), cut crosswise into 1/2-inch-thick slices
  
  


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  Kosher salt
  
  


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  4 cooked chicken sausages
  
  


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  8 oz. (1-1/4 cups) dried orzo
  
  


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  Freshly ground black pepper
  
  

Prepare a medium gas or charcoal grill fire. In a large bowl, whisk 1/4 cup of the oil and the vinegar. Stir in the olives and capers and set aside.


Arrange the broccolini and onion on a large rimmed baking sheet. Drizzle with the remaining 1 Tbs. oil and sprinkle with about 1 tsp. salt.


Grill the broccolini, onion, and sausages (with the lid closed), flipping halfway through cooking, until the vegetables have softened and charred slightly, 7 to 10 minutes for the broccolini and 10 to 12 minutes for the onions, and the sausages are browned and heated through, 8 to 10 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the orzo until it’s just tender, about 8 minutes. Drain well.


Coarsely chop the broccolini and onion, and cut the sausages into bite-size pieces; stir them into the dressing. Add the orzo, toss to combine, and season to taste with salt and pepper. Serve.

Orzo with Lemon, Garlic, Parmigiano & Herbs

Similar in texture to risotto, this dish is simple yet rich.

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  3 Tbs. fresh lemon juice
  
  


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  3 medium cloves garlic, finely chopped
  
  


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  Kosher salt
  
  


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  3 cups low-salt chicken broth
  
  


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  5 Tbs. unsalted butter, cut into 5 pieces
  
  


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  1 lb. orzo
  
  


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  1/2 cup grated Parmigiano-Reggiano; more for sprinkling
  
  


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  1/4 cup chopped fresh flat-leaf parsley
  
  


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  2 tsp. fresh thyme leaves, lightly chopped
  
  


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  Freshly ground black pepper
  
  

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside.

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.

Seared Scallops with Pumpkin and Herbed Orzo

This stunning dish gets a double dose of pumpkin. Tender chunks of the sautéed flesh are stirred with orzo and the dish is finished with a sprinkling of chopped roasted pumpkin seeds.

For the Orzo

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  Kosher salt
  
  


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  3 Tbs. unsalted butter
  
  


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  3 cups 1/2-inch-diced peeled, seeded pumpkin
  
  


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  1/3 cup finely chopped shallot
  
  


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  3 medium cloves garlic, minced
  
  


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  8 oz. orzo
  
  


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  1 Tbs. chopped fresh flat-leaf parsley
  
  


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  1 tsp. chopped fresh marjoram or thyme
  
  


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  Freshly ground black pepper
  
  

For the Scallops

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  1 lb. large all-natural “dry” sea scallops, side muscle removed
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 Tbs. unsalted butter
  
  


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  2 Tbs. finely chopped shallot
  
  


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  2 medium cloves garlic, minced
  
  


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  1/3 cup dry white wine
  
  


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  1/3 cup heavy cream
  
  


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  1 tsp. chopped fresh marjoram or thyme
  
  


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  2 Tbs. coarsely chopped, salted, roasted hulled pepitas
  
  


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  1 Tbs. coarsely chopped fresh flat-leaf parsley
  
  

Make the orzo

Bring a medium pot of salted water to a boil over medium-high heat.

Melt the butter in a 12-inch nonstick skillet over medium heat. Add the pumpkin and shallot and cook, stirring, until the pumpkin is almost tender and the shallot is golden, 6 to 8 minutes. Add the garlic and cook, stirring, until the pumpkin is completely tender, about 2 minutes more. Set aside. Cook the orzo in the boiling water until al dente. Reserve 1 cup of the water and drain. Add the orzo, parsley, and marjoram to the skillet, along with 1/2 cup of the reserved pasta water, and stir until blended and heated through, adding more pasta water if necessary, about 1 minute. Season to taste with salt and pepper. Keep warm.

Cook the Scallops

Pat the scallops dry and season generously with salt and pepper. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the scallops to the skillet and cook, flipping once, until browned on both sides yet just barely cooked through, about 1½ minutes per side. Transfer to a plate. Stir the shallot and garlic into the butter, add the wine, and bring to a boil, scraping the bottom of the pan with a wooden spoon. Stir in the cream and marjoram and boil until thickened, about 1 minute. Return the scallops and any liquid to the skillet and stir briefly over medium heat. Divide the orzo and scallops among four plates and drizzle with the sauce. Sprinkle with the pepitas and parsley and serve.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

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  2 medium ears corn, shucked and silks removed
  
  


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  3 Tbs. extra-virgin olive oil, more for brushing
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 cup dried orzo
  
  


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  1/2 cup finely chopped fresh basil
  
  


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  1 Tbs. fresh lime juice
  
  


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  1/4 tsp. hot sauce, more to taste
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Orzo with Lemon, Garlic, Parmigiano & Herbs

Similar in texture to risotto, this dish is simple yet rich.

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  3 Tbs. fresh lemon juice
  
  


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  3 medium cloves garlic, finely chopped
  
  


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  Kosher salt
  
  


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  3 cups low-salt chicken broth
  
  


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  5 Tbs. unsalted butter, cut into 5 pieces
  
  


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  1 lb. orzo
  
  


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  1/2 cup grated Parmigiano-Reggiano; more for sprinkling
  
  


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  1/4 cup chopped fresh flat-leaf parsley
  
  


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  2 tsp. fresh thyme leaves, lightly chopped
  
  


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  Freshly ground black pepper
  
  

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside.

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.