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Mediterranean orzo in the serving dish

Mediterranean Orzo

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 4 -6


  • 3/4 cup orzo
  • 2 tablespoons quality olive oil
  • 2 large garlic cloves minced
  • 1 1/2 cup 1 very small head radicchio leaves, cut into 1/4-inch ribbons
  • 3 tablespoons Kalamata olives coarsely chopped
  • 3 tablespoons sun-dried tomatoes packed in oil coarsely chopped
  • 4 cups 4 ounces baby spinach leaves, cut into1/4-inch ribbons
  • 2 tablespoons fresh lemon juice
  • 1/8 cup grated Parmesan cheese
  • 10 deli slices of dry Italian salami in 1/4-inch squares (optional)
  • Salt
  • Pepper


  • In a medium-sized pot, boil lightly salted water for the orzo.
  • Cook according to package instructions for al dente pasta, which is about 9 minutes.
  • Halfway through cooking the orzo, sauté the garlic in a large skillet over medium heat. Cook just until the garlic is softened and very aromatic, but not browned.
  • Then add the radicchio, sun-dried tomatoes, and Kalamata olives. Cook just until the radicchio is wilted.
  • Strain the orzo, and add it to the skilled along with the spinach.
  • Stir to evenly distribute all the ingredients, adding salt and pepper to taste.
  • When the spinach is just wilted, turn off the heat and remove the pan from the burner.
  • Add the lemon juice and stir, then the Parmesan cheese and stir, and finally the salami (optional) and stir.
  • Serve warm.