Costa Orzo Rosamarina, 5 Pounds, 4 Per Case

Costa Orzo Rosamarina delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Soup pasta: Add directly to chicken soup, minestrone, or wedding soup for the classic tiny-pasta texture that diners expect.
Cold salads: Toss cooked orzo with olive oil, lemon, herbs, and chopped vegetables for a light pasta salad that scales easily for crowds.
Pilafs and side dishes: Toast lightly in butter or oil, then simmer in broth for a rice-pilaf style side that pairs with fish, chicken, or lamb.
Baked casseroles: Fold into baked pasta dishes with cheese and vegetables where a smaller shape distributes more evenly than long noodles.
Stuffed vegetables: Use as a filling base for stuffed peppers, tomatoes, or zucchini alongside herbs and ground meat.

Who Would Benefit

• Restaurant kitchens and caterers who need orzo in volume for soups and salads
• Home cooks who prepare large batches of chicken soup or pasta salad regularly
• Meal prep and batch cooking households that rely on pantry staples
• Food service directors at schools, hospitals, or senior living facilities
• Anyone stocking a bulk pantry with versatile, quick-cooking pasta shapes

Product Highlights

• Authentic orzo rosamarina shape, the classic rice-grain pasta used across Italian and Mediterranean cooking
• Made from premium Montana durum wheat for consistent cooking performance and firm texture
• 5-pound package size balances bulk convenience with manageable storage
• 4 per case, 20 pounds total, ideal for food service and high-volume kitchens
• Cooks in approximately 8 to 10 minutes, faster than rice in most recipes
• Holds shape well in soups and broths without dissolving or turning gummy

Preparation & Use

Bring a large pot of salted water to a rolling boil and add the orzo, stirring occasionally to prevent sticking. Cook 8 to 10 minutes for al dente texture; drain and rinse briefly if using in a cold salad. For soup, add orzo directly to simmering broth during the last 8 to 10 minutes of cooking so it absorbs flavor without overcooking. To toast before simmering, sauté dry orzo in a tablespoon of butter or olive oil over medium heat for 2 to 3 minutes until lightly golden, then add broth and cook until the liquid is absorbed.

Common Applications

Orzo rosamarina appears most often in Italian wedding soup, Greek lemon-chicken soup (avgolemono), and Mediterranean grain bowls. It substitutes directly for rice in pilafs and stuffed pepper fillings, and it works as a base for warm or chilled salads dressed with vinaigrette, pesto, or tahini. Its small size makes it practical for dishes where every spoonful should contain pasta rather than requiring long noodles to be cut or twirled.