12 servings (serving size: 1 cup)

Serve this dish at room temperature or chilled. If you make the orzo ahead, keep it refrigerated, and toss with the dressing mixture, parsley, and pine nuts just before serving.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain.

Step 2

Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. Stir in parsley and pine nuts.

Ratings & Reviews

karenfar's Review

June 04, 2012
I made this for friends as an accompaniment to a Italian chicken recipe and it was perfect. It is so light and refreshing and very quick and easy to make.

chudson's Review

April 26, 2011
I was torn when it came to rating this -- it is a good solid recipe, but when I made this for our gourmet group this weekend everyone asked for the recipe. I made it as a side dish for lamb stuffed with fruit and macadamia nuts, so I wanted something that would not compete with the lamb but also would not be boring. This got raves. I agree with other reviewers that it is lightly flavored, but I think that's the beauty of it as a side dish.

Lynn A.'s Review

Lynn A.
August 22, 2009
This recipe was quick and easy to make and very tasty. The lemon flavor was just right, and the toasted pine nuts added just the right texture and flavor to the pasta. It was a wonderful side with the shrimp skewers I grilled. My husband and I are on Weight Watchers, and so I cut the serving size to 3/4 cup, which was still an ample serving and quite filling. I will definitely make this dish again. I liked this recipe as written, but you could easily add additional ingredients. For example, in the future, I might try adding chopped olives and feta cheese.

EllenDeller's Review

July 23, 2009
This has potential, but needs tweaking. Instead of using all parsley, I used equal amounts of fresh parsley, mint, basil, and oregano. Additionally, I sprinkled some seasoned rice vinegar in. And I used the more flavorful whole wheat orzo. So, yes, it was delicious with roast lamb and squash, but it definitely needs more flavor than this recipe contains as written.

kconrad's Review

June 25, 2009
I have made this many times, and it is a great base that goes well with so many things. It is especially good with feta cheese, grape tomatoes and baby spinach mixed in.