Mediterranean Orzo with White Beans and Calamari

Mediterranean flavors define this simple Orzo with White Beans pasta dish that features quickly sauteed calamari.

Mediterranean Orzo with White Beans and Calamari 

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Oregano is strong flavoed herb. You may use less if you prefer.


  • 1 pound orzo pasta
  • ¼ cup extra-virgin olive oil, plus more for calamari pan
  • 1 pound calamari, cleaned, cone removed, cut into ¼ inch rings
  • 2 (15 oz) cans of canneloni beans
  • ¼ cup basil chiffonade (leaves rolled and cut into very thin ribbons) plus more for garnish
  • ¼ cup parsley, roughly chopped
  • ¼ cup oregano, leaves
  • ¼ cup lemon juice
  • 1 lemon, zested
  • ¼ cup basil-infused olive oil
  • salt and pepper


Prepare orzo according to package directions, drain, place in a large mixing bowl, and stir in ¼ cup extra virgin olive oil to prevent sticking. Set aside.

In a large non-stick saute pan, saute calamari rings with a scant amount of oil, about 1 minute or just until opaque. Season with salt & pepper. Repeat with body portions, sauteeing about 2 minutes or just until opaque. Set aside.

Add the white beans, herbs, lemon juice and zest, basil-infused olive oil, and calamari to the orzo, and fold gently to combine. Season with Salt and pepper. Serve chilled or at room temperature.