Roasted Tomato Basil and Feta Orzo.
Roasted Tomato Basil and Feta Orzo…for a quick and simple dinner. Orzo pasta, sweet and juicy roasted cherry tomatoes, garlic, herbs, feta cheese, and toasted pine nuts, all combined to create a quick pasta dinner. Finish it off with crispy, salty prosciutto for a truly delicious pasta dish. Every bite bursts in your mouth…it’s pretty hard to beat this simple spring/summer pasta.
It might still be a little chilly outside, but mentally I’ve pretty much moved onto summer. I mean, kind of. Cherry tomatoes are slowly coming into season and this dish feels a little bit on the summery side, right? Regardless of the season, it’s DELICIOUS, and it literally takes just thirty minutes from start to finish.
If you read Sunday’s Favorites, you know that some of my family is currently in Arizona. And then some are at home in southern California. Somehow I’m in Colorado enjoying the colder temps and snow. It’s totally fine, I’m not jealous or anything…
而不是我画的灵感来自他们been eating by recreating some of their recipes. It’s actually pretty fun for me and I love all the new ideas! Today’s dish was actually something I’d come up with prior to them taking off. But their trip pushed me to finally create the recipe.
So here we are! And guys, it’s beyond good.
(tomatoes before roasting)
As mentioned, I came up with this idea sometime last week. But I finally made it over the weekend after receiving a fresh order of herbs and edible flowers fromGourmet Sweet Botanicals. I figured a roasted pasta with pretty edible flowers would be nice for today!
I wanted to create a warm orzo pasta with an olive oil base and lots of sweet roasted cherry tomatoes. Feta cheese sounded like the perfect cheese to pair alongside this pasta, and then the prosciutto adds that nice crunch.
(pasta before adding the tomatoes)
Here are the quick details
I always start out by roasting the tomatoes. It’s KEY to using cherry tomatoes, which I find to be pretty delicious year-round. I toss them up with olive oil, garlic, chili powder (for heat), and honey to help them really caramelize and become sweet and addicting.
While the tomatoes roast, I also crisp the prosciutto in the oven at the same time.
在烤箱里一切都是我煮的米粒d make a quick olive oil-based vinaigrette for the pasta. It’s a simple mix of olive oil, red wine vinegar, and a small bit of shallot. I add the hot pasta right to the vinaigrette, then toss it up with lots of fresh herbs. Once the hot pasta hits the fresh herbs and vinaigrette everything immediately smells incredible.
At this point, the tomatoes should be done, so give that garlic a fine chop and toss the tomatoes and garlic in with the pasta. Add lots of feta cheese and then that crispy prosciutto.
And geez, that’s it. I told you this is simple, but yet it still has sophistication. Between the roasted tomatoes and garlic, fresh herbs, cheese, and prosciutto, there is so much happening here.
I love that this dish comes together pretty quickly. And while I prefer eating this warm, it would also be great to serve up cold at picnics or upcoming summer gatherings. You could even pack it up for lunch!
Either way you serve it up, it’s going to be good. I always recommend a little extra cheese on top and toasted ciabatta bread on the side. Yumm!
Looking for a few other quick ideas? Try these…
Lastly, if you make this Roasted Tomato Basil and Feta Orzo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me onInstagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Roasted Tomato Basil and Feta Orzo
For a quick + simple dinner. Every bite bursts in your mouth, it’s hard to beat this simple summer pasta.
- 7tablespoonsextra virgin olive oil
- 4cupscherry tomatoes
- 3-4clovesgarlic, smashed and skin removed
- 2tablespoonsfresh thyme leaves(or 2 teaspoons dried thyme)
- 1teaspoonchili powder
- kosher salt and black pepper
- 3盎司prosciutto, torn(optional)
- 1pounddry orzo pasta
- 2tablespoonsred wine vinegar
- 1/2of a small shallot, grated
- red pepper flakes
- 1/2cupfresh basil, roughly chopped
- 1/2cupmixed fresh herbs, such as dill and chives
- 8盎司feta cheese, crumbled
- 1/3cuptoasted nuts/seeds
1. Preheat the oven to 425° F.
2. In a roasting pan, combine 3 tablespoons olive oil, tomatoes, garlic, thyme, chili powder, 1 teaspoon honey, and a pinch each of salt and pepper. Roast for 20-25 minutes, until the tomatoes burst. Finley chop the garlic.
3. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Bake 5-8 minutes, until the prosciutto is crisp.
4. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Drain.
5. Meanwhile, in a large bowl, combine 4 tablespoons olive oil, the red wine vinegar, 2 teaspoons honey, and a pinch each of red pepper flakes, salt, and pepper. Add the hot orzo and fresh herbs, toss to combine. Add the tomatoes, chopped roasted garlic, and any juices left in the pan, the feta, and nuts, gently toss. Top with prosciutto. Serve warm or chilled!
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