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Balance thinner strands of pasta with light sauces and thicker strands with robust sauces.
These fun and versatile shapes do well in a pasta salad, baked dishes and with chunkier sauces.
Shells are great with vegetable-based sauces and heartier meat or tomato-based sauces.
A variety of lasagne sheets and recipes.
The perfect shapes to accent your favorite bowl of soup.
An Italian favorite for over 145 years.
Gluten free pasta with a classic pasta taste and texture.
½ box Barilla Orzo (354 g)
1 chorizo, cubed
3 tomatoes, cut brunoise style
1 red/green bell pepper, cut brunoise style
1 jalapeno, chopped
½ can blackeye peas, rinsed and drained
½ can black beans, rinsed and drained
½ cup crumbled feta cheese
¾ cup fresh or canned corn kernels
Tostitos (for serving)
For the vinaigrette
⅓ cup cilantro
1 small French shallot
1 clove garlic
⅓ cup olive oil
¼ cup cold water
2 tsp. wine or cider vinegar
Juice of one lime
1 tsp. honey
½ tsp. ground chipotle
½ tsp. ground cumin
Salt and ground pepper
In a pot of boiling salted water, cook the orzo until al dente. Drain, then let cool.
Using a skillet with a drizzle of olive oil, cook the cubed chorizo over medium heat for about 2 minutes or until browned. Remove and let cool.
When ready, combine all the ingredients and mix.
Serve with crumbled Tostitos and additional feta cheese.
See whole pasta range
