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Roasted Tomato Basil and Feta Orzo

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

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

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

Find it online: https://alexandrarecipes.com/roasted-tomato-basil-feta-orzo/