Roasted Tomato Basil & Feta Orzo

Roasted tomatoes, fresh herbs, feta, and orzo? Now that’s a bowl worth going back for! The tomatoes get sweet and juicy in the oven, and all those flavors come together in a pasta dish that’s just as good warm as it is chilled.

Watch Me Make It

Recipe Inspiration

Ingredients

• 7 tablespoons extra virgin olive oil, divided
• 4 cups cherry tomatoes
• 3–4 garlic cloves, peeled and smashed
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 teaspoon chili powder
• 3 teaspoons honey, divided
• Kosher salt and black pepper
• 3 ounces prosciutto, torn (optional)
• 1 pound dry orzo pasta
• 2 tablespoons red wine vinegar
• ½ small shallot, grated
• Pinch of red pepper flakes
• ½ cup chopped fresh basil
• ½ cup chopped mixed herbs, such as dill and chives
• 8 ounces crumbled feta
• ⅓ cup toasted nuts or seeds

Directions

1. Heat oven to 425°F. In a roasting pan, toss the cherry tomatoes and garlic with 3 tablespoons olive oil, thyme, chili powder, 1 teaspoon honey, salt, and pepper. Roast about 20–25 minutes, until the tomatoes burst. Chop the softened garlic.
2. If using prosciutto, spread it on a parchment-lined baking sheet and bake about 5–8 minutes, until crisp.
3. Meanwhile, cook the orzo in salted boiling water according to package directions, just until al dente. Drain.
4. In a large bowl, whisk together the remaining 4 tablespoons olive oil, vinegar, remaining 2 teaspoons honey, grated shallot, red pepper flakes, and a little salt and pepper.
5. Toss the warm orzo with the dressing, basil, and other fresh herbs. Fold in the roasted tomatoes, chopped garlic, and pan juices, followed by feta and toasted nuts or seeds.
6. Finish with crisp prosciutto if using. Enjoy warm or chilled.

Laura’s Tip

Don’t leave those tomato juices behind on the pan! They’re packed with flavor, so scrape every last drop into the orzo. And add the feta gently so you get little creamy bites throughout.