Orzo Tomato Parmesan Mix (Printable Version)

Mediterranean orzo paired with cherry tomatoes, Parmesan, and olive oil offers a light, flavorful dish option for any meal.

# Needed Ingredients:

→ Pasta

01 - 1 1/4 cups orzo pasta
02 - 1 teaspoon salt (for boiling water)

→ Vegetables

03 - 2 cups cherry tomatoes, halved
04 - 2 cloves garlic, finely minced
05 - 2 tablespoons fresh basil leaves, chopped

→ Dairy

06 - 2/3 cup freshly grated Parmesan cheese

→ Oils & Seasoning

07 - 3 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon freshly ground black pepper
09 - Salt, to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package instructions. Drain, reserving 1/4 cup of pasta water, then set aside.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add halved cherry tomatoes to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until tomatoes soften and release their juices.
04 - Add cooked orzo and reserved pasta water to the skillet. Gently toss to combine and heat through for 1 to 2 minutes.
05 - Remove from heat. Stir in remaining tablespoon of olive oil, most of the Parmesan, chopped basil, salt, and black pepper until creamy. Serve immediately, garnished with extra Parmesan and basil leaves.

# Expert Advice:

01 -
  • The pasta water does something magic here—it creates this silky, natural sauce without any cream or complicated techniques.
  • Fresh basil and good Parmesan mean you're tasting each ingredient clearly, not drowning in heaviness.
  • It comes together faster than ordering takeout, yet tastes like you actually know what you're doing in the kitchen.
02 -
  • That starchy pasta water is essential—it transforms into a silky natural sauce that holds everything together without cream or butter weighing it down.
  • Timing is real here; if your pan sits too long before serving, the orzo absorbs the liquid and becomes dense instead of light and clingy.
  • Taste your tomatoes before you buy them if you can; mealy, flavorless ones will make the whole dish taste flat no matter what else you do right.
03 -
  • Always grate your Parmesan fresh from a block; pre-grated versions contain anti-caking agents that prevent it from melting smoothly into the dish.
  • Don't skip saving the pasta water—that starchy liquid is what transforms this from just orzo and tomatoes into something that actually feels sauced and composed.
Go Back