Italian Sun-Dried Tomato Orzo with Spinach, Artichokes, and Capers

Finding a weeknight dinner that’s both quick and packed with flavor can feel like an impossible task. Between work, errands, and everything else life throws at you, the last thing you want is to spend hours in the kitchen cooking something complicated, especially when you’re already exhausted and just want to sit down and eat.

That’s where this sun-dried tomato orzo comes in. It’s ready in about 30 minutes, uses mostly pantry staples, and delivers the kind of Mediterranean flavors that make it feel like you actually put in effort. Plus, it’s totally flexible—you can swap ingredients based on what’s in your fridge, making it perfect for those nights when you need dinner on the table fast.

What Kind of Orzo Should I Use?

Regular orzo pasta works perfectly for this recipe, and you’ll find it in the pasta aisle of most grocery stores. If you’re looking for a healthier option, whole wheat orzo is a great choice that adds a slightly nuttier flavor and more fiber to the dish. For those who are gluten-free, there are some decent gluten-free orzo options available made from rice or corn, though they can be a bit pricier and may cook slightly differently than traditional orzo. Whatever type you choose, just keep an eye on it while cooking since orzo can go from perfectly tender to mushy pretty quickly.

Options for Substitutions

This Mediterranean-inspired dish is pretty forgiving when it comes to swapping ingredients:

• Orzo: While orzo gives this dish its signature texture, you can use other small pasta shapes like ditalini, acini di pepe, or even couscous. Keep in mind that cooking times may vary slightly depending on what you choose.
• Sun-dried tomatoes: If you’re out of sun-dried tomatoes, try using cherry tomatoes that you’ve roasted in the oven for 20-25 minutes. They won’t have quite the same concentrated flavor, but they’ll still add that tomato punch.
• Artichoke hearts: Marinated artichokes work great here, or you can swap them for roasted red peppers or even mushrooms if you’re not an artichoke fan.
• Spinach: Fresh spinach is best, but you can use arugula, kale (chopped small), or even frozen spinach in a pinch. If using frozen, thaw and squeeze out excess water first.
• Capers: Not a fan of capers? Green olives (chopped) will give you a similar briny flavor. You could also just leave them out, though you’ll miss some of that salty tang.
• Lemon juice: Fresh lemon juice is ideal, but bottled will work if that’s what you have. White wine vinegar can also substitute in a pinch – just use about half the amount.

Watch Out for These Mistakes While Cooking

The biggest mistake with orzo is treating it like rice instead of pasta – you need to cook it in plenty of salted boiling water and drain it well, or it’ll turn gummy and clump together when you add it to the skillet.

Another common error is burning the garlic, which happens fast since it cooks before the other vegetables go in, so keep your heat at medium and stir constantly for just 30-60 seconds until it’s fragrant but not brown.

Don’t skip draining your sun-dried tomatoes and artichoke hearts thoroughly, as excess oil or brine will make your dish greasy and overly salty – pat them dry with a paper towel if needed.

Finally, add the capers at the end and taste before adding any salt, since both capers and sun-dried tomatoes are naturally salty and can easily push your dish over the edge.

What to Serve With Sun-Dried Tomato Orzo?

This orzo is packed with Mediterranean flavors, so it pairs beautifully with grilled chicken, baked salmon, or even some pan-seared shrimp on top. If you want to keep things vegetarian, a simple caprese salad with fresh mozzarella and basil makes a great side that won’t compete with all the bold flavors already in the dish. I also love serving this with some warm pita bread or focaccia for scooping up any extra bits at the bottom of the bowl. For a lighter option, a crisp arugula salad dressed with olive oil and lemon would round out the meal nicely.

Storage Instructions

Store: This orzo dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better as they meld together overnight, so it’s perfect for meal prep or making ahead for busy weeknights.

Freeze: You can freeze this for up to 2 months in a freezer-safe container. Just know that the spinach might lose a bit of its texture after freezing, but the taste will still be great. Let it thaw in the fridge overnight before reheating.

Reheat: Warm it up in a skillet over medium heat with a splash of water or broth to help loosen the orzo. You can also microwave it in 30-second intervals, stirring in between. Add a drizzle of olive oil or a squeeze of fresh lemon juice to brighten it back up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 23-27 g
• Fat: 32-38 g
• Carbohydrates: 135-150 g

Ingredients

• 2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 5 garlic cloves (freshly minced for best flavor)
• 5 oz sun-dried tomatoes (thinly sliced into 1/4-inch strips)
• 3.5 oz artichoke hearts (diced into 1/2-inch pieces)
• 5 oz spinach
• 8 oz orzo (I always use Barilla for the best texture)
• 1 tbsp lemon juice
• 3 tbsp capers
• 1/4 tsp red pepper flakes

Step 1: Cook the Orzo and Prepare Ingredients

• 8 oz orzo
• 5 garlic cloves, minced
• 5 oz sun-dried tomatoes, thinly sliced
• 3.5 oz artichoke hearts, diced

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, then drain and set aside.

While the orzo cooks, mince the garlic cloves, thinly slice the sun-dried tomatoes into 1/4-inch strips, and dice the artichoke hearts into 1/2-inch pieces.

This parallel cooking saves time and ensures everything is ready when you need it.

Step 2: Toast Garlic and Build the Flavor Base

• 2.5 tbsp olive oil
• 5 garlic cloves, minced
• 1/4 tsp red pepper flakes

Heat the olive oil in a large skillet over medium heat.

Once shimmering, add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant—don’t let it brown.

I find this brief toasting brings out the garlic’s sweetness without bitterness, which is crucial for this delicate dish.

Step 3: Add Sun-Dried Tomatoes and Artichokes

• 5 oz sun-dried tomatoes, thinly sliced
• 3.5 oz artichoke hearts, diced

Add the sliced sun-dried tomatoes and diced artichoke hearts to the garlic-infused oil, stirring to coat everything evenly.

Cook for 1-2 minutes, allowing the flavors to meld and the tomatoes to warm through.

This builds a concentrated flavor base before adding the delicate spinach.

Step 4: Wilt the Spinach

• 5 oz spinach

Add the spinach to the skillet, stirring frequently for 1-2 minutes until it’s completely wilted.

The residual heat from the other ingredients will do most of the work here.

I add spinach last because it cooks so quickly and loses its bright color if overcooked.

Step 5: Combine with Orzo and Finish

• 8 oz orzo, cooked from Step 1
• 1 tbsp lemon juice
• 3 tbsp capers

Add the cooked orzo from Step 1 to the skillet, then pour in the lemon juice and stir in the capers.

Toss everything together gently over medium-low heat for about 1 minute, until the orzo is heated through and the flavors are evenly distributed.

The acidity from the lemon and the briny capers brighten all the rich flavors without needing much salt.

Italian Sun-Dried Tomato Orzo with Spinach, Artichokes, and Capers

Delicious Italian Sun-Dried Tomato Orzo with Spinach, Artichokes, and Capers recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 975 kcal

Ingredients

  

• 2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 5 garlic cloves (freshly minced for best flavor)
• 5 oz sun-dried tomatoes (thinly sliced into 1/4-inch strips)
• 3.5 oz artichoke hearts (diced into 1/2-inch pieces)
• 5 oz spinach
• 8 oz orzo (I always use Barilla for the best texture)
• 1 tbsp lemon juice
• 3 tbsp capers
• 1/4 tsp red pepper flakes

Instructions

 

• Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, then drain and set aside. While the orzo cooks, mince the garlic cloves, thinly slice the sun-dried tomatoes into 1/4-inch strips, and dice the artichoke hearts into 1/2-inch pieces. This parallel cooking saves time and ensures everything is ready when you need it.
• Heat the olive oil in a large skillet over medium heat. Once shimmering, add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant—don't let it brown. I find this brief toasting brings out the garlic's sweetness without bitterness, which is crucial for this delicate dish.
• Add the sliced sun-dried tomatoes and diced artichoke hearts to the garlic-infused oil, stirring to coat everything evenly. Cook for 1-2 minutes, allowing the flavors to meld and the tomatoes to warm through. This builds a concentrated flavor base before adding the delicate spinach.
• Add the spinach to the skillet, stirring frequently for 1-2 minutes until it's completely wilted. The residual heat from the other ingredients will do most of the work here. I add spinach last because it cooks so quickly and loses its bright color if overcooked.
• Add the cooked orzo from Step 1 to the skillet, then pour in the lemon juice and stir in the capers. Toss everything together gently over medium-low heat for about 1 minute, until the orzo is heated through and the flavors are evenly distributed. The acidity from the lemon and the briny capers brighten all the rich flavors without needing much salt.