Be sure to cook your orzo al dente; if overcooked, the tiny rice-shaped pasta becomes mushy.



Ingredient Checklist


Instructions Checklist
  • In a large pot of boiling salted water, add the orzo and cook 10 to 12 minutes. Meanwhile, in a small saucepan over medium heat, combine the garlic and oil and cook 1 to 2 minutes. Using a slotted spoon, remove the garlic from the oil and discard. Remove the pan from the heat and add the tomatoes, oregano, and lemon juice. Set aside.

  • Drain the orzo and transfer to a bowl. Add the tomato mixture and toss. Season with salt and pepper. Serve warm or at room temperature.