Roasted Tomato Basil and Feta Orzo

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Delicious roasted tomato basil feta orzo served in a bowl with fresh herbs.
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Why make this recipe

Roasted Tomato Basil and Feta Orzo is a delicious and colorful dish that brings together fresh flavors and satisfying textures. This recipe is perfect for any occasion, from casual family dinners to summer barbecues and even menu days with friends. The combination of roasted tomatoes and feta cheese creates a burst of taste that complements the tender orzo pasta. Adding fresh herbs like basil and mixed herbs enhances the dish with aromatic and savory notes. Plus, it’s an easy dish to prepare, making it a great option for both novice cooks and seasoned chefs alike.

How to make Roasted Tomato Basil and Feta Orzo

Making Roasted Tomato Basil and Feta Orzo is straightforward and quick. Follow these simple steps to create a flavorful and satisfying meal that everyone will enjoy.

Ingredients

  • 7 tablespoons extra virgin olive oil
  • 4 cups cherry tomatoes
  • 3-4 cloves garlic, smashed and skin removed
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 teaspoon chili powder
  • 3 teaspoons honey
  • Kosher salt and black pepper (to taste)
  • 3 ounces prosciutto, torn (optional)
  • 1 pound dry orzo pasta
  • 2 tablespoons red wine vinegar
  • 1/2 of a small shallot, grated
  • Red pepper flakes (to taste)
  • 1/2 cup fresh basil, roughly chopped
  • 1/2 cup mixed fresh herbs, such as dill and chives
  • 8 ounces feta cheese, crumbled
  • 1/3 cup toasted nuts/seeds

Directions

  1. Preheat the oven to 425° F.
  2. In a roasting pan, combine 3 tablespoons of olive oil, cherry tomatoes, smashed garlic, thyme, chili powder, 1 teaspoon of honey, and a pinch of both salt and pepper. Roast the mixture for about 20-25 minutes, or until the tomatoes burst and the garlic becomes fragrant. Once done, finely chop the garlic.
  3. Line a baking sheet with parchment paper and arrange the torn prosciutto in an even layer. Bake for about 5-8 minutes, until the prosciutto crisps up nicely.
  4. Bring a large pot of salted water to a boil. Add the orzo and boil until al dente, following the package instructions. Once done, drain the orzo.
  5. In a large bowl, mix together the remaining 4 tablespoons of olive oil, red wine vinegar, 2 teaspoons of honey, grated shallot, and a pinch of red pepper flakes, salt, and pepper. Add the hot orzo along with the fresh herbs, and toss everything to combine well.
  6. Next, add the roasted tomatoes, the finely chopped garlic, and any juices left in the roasting pan. Gently fold in the crumbled feta and toasted nuts. Finish by topping the dish with the crispy prosciutto. Serve warm or chilled!

How to serve Roasted Tomato Basil and Feta Orzo

Roasted Tomato Basil and Feta Orzo can be served as a main dish or as a delightful side. When serving, you can place the orzo in a large serving bowl and let people help themselves. Consider garnishing with additional fresh herbs for a pop of color and extra flavor. If you want a little kick, sprinkle more red pepper flakes on top before serving. This dish is great both warm and chilled, making it perfect for any time of the year.

How to store Roasted Tomato Basil and Feta Orzo

To store any leftover Roasted Tomato Basil and Feta Orzo, first allow it to cool completely. Transfer it to an airtight container and keep it in the fridge. The orzo will stay fresh for about 3 to 4 days. If you’d like, you can also freeze it. To freeze, place the orzo in a freezer-safe container, and it will last for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or microwave.

Tips to make Roasted Tomato Basil and Feta Orzo

  • If you prefer more vegetables, feel free to add other roasted vegetables such as zucchini or bell peppers alongside the tomatoes.
  • Adjust the amount of garlic based on your taste. More garlic will give the dish a bolder flavor.
  • For a vegetarian version, simply leave out the prosciutto and add extra nuts or seeds for added texture.
  • Experiment with different nuts, like pine nuts or walnuts, for varying flavors.

Variation

There are many ways to mix things up with Roasted Tomato Basil and Feta Orzo. You can add grilled chicken, shrimp, or other proteins to make it a heartier meal. You could also replace the feta with goat cheese or Parmesan, depending on your preference. Using whole wheat or gluten-free orzo is another variation if you want healthier or dietary options.

FAQs

Can I use other types of tomatoes?
Yes, you can use other kinds of tomatoes, such as plum or diced tomatoes. If using canned tomatoes, make sure to drain them well.

Is orzo gluten-free?
Traditional orzo is made from wheat and is not gluten-free. However, gluten-free orzo pasta is available, made from rice or corn flour, that you can use instead.

Can I make this dish ahead of time?
Absolutely! You can prepare the roasted tomatoes, pasta, and dressing in advance. Just mix everything together right before serving for the best flavors.

This Roasted Tomato Basil and Feta Orzo is an easy and tasty dish that can be prepared in no time, allowing you to enjoy delicious homemade meals with little fuss. Enjoy creating and sharing this wholesome recipe with your family and friends!

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Roasted Tomato Basil and Feta Orzo

Print Recipe

A delightful dish of orzo pasta mixed with roasted tomatoes, fresh basil, and feta cheese, perfect for any occasion.

  • Author: Alexandra Roa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Scale
  • 7 tablespoons extra virgin olive oil
  • 4 cups cherry tomatoes
  • 3–4 cloves garlic, smashed and skin removed
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 teaspoon chili powder
  • 3 teaspoons honey
  • Kosher salt and black pepper (to taste)
  • 3 ounces prosciutto, torn (optional)
  • 1 pound dry orzo pasta
  • 2 tablespoons red wine vinegar
  • 1/2 of a small shallot, grated
  • Red pepper flakes (to taste)
  • 1/2 cup fresh basil, roughly chopped
  • 1/2 cup mixed fresh herbs, such as dill and chives
  • 8 ounces feta cheese, crumbled
  • 1/3 cup toasted nuts/seeds

Instructions

  1. Preheat the oven to 425° F.
  2. In a roasting pan, combine 3 tablespoons of olive oil, cherry tomatoes, smashed garlic, thyme, chili powder, 1 teaspoon of honey, and a pinch of both salt and pepper. Roast for 20-25 minutes until the tomatoes burst.
  3. Line a baking sheet with parchment paper and arrange the torn prosciutto. Bake for 5-8 minutes until crispy.
  4. Bring a large pot of salted water to a boil. Add the orzo and boil until al dente. Drain the orzo.
  5. In a large bowl, mix the remaining 4 tablespoons of olive oil, red wine vinegar, 2 teaspoons of honey, grated shallot, and a pinch of red pepper flakes, salt, and pepper. Add the hot orzo and fresh herbs. Toss to combine.
  6. Add the roasted tomatoes, finely chopped garlic, and juices from the pan. Gently fold in the crumbled feta and toasted nuts. Top with crispy prosciutto and serve warm or chilled.

Notes

This dish can be served warm or chilled, and leftovers can be stored in an airtight container in the fridge for 3 to 4 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 4g
  • Protein: 14g
  • Cholesterol: 30mg

Keywords: orzo, roasted tomatoes, feta, basil, vegetarian pasta

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