Roasted Tomato Feta Orzo: Bursting with Flavor!
Roasted tomato orzo: master this bright pasta dish with sweet cherry tomatoes, creamy feta, and savory prosciutto. Perfect for a quick, flavorful meal.
Ingredients
- 7 tablespoons extra virgin olive oil
- 4 cups cherry tomatoes
- 3-4 cloves garlic, smashed and skin removed
- 2 tablespoons fresh thyme leaves
- 1 teaspoon chili powder
- 3 teaspoons honey
- Kosher salt and freshly ground black pepper
- 3 ounces prosciutto, torn (optional)
- 1 pound dry orzo pasta
- 2 tablespoons red wine vinegar
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil leaves, chopped
Instructions
- Preheat the oven to 425°F (220°C). 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. Finely chop the roasted garlic.
- Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Bake for 5-8 minutes, until the prosciutto is crisp.
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well.
- Meanwhile, in a large bowl, combine 4 tablespoons olive oil, the red wine vinegar, and 2 teaspoons honey. Season with a pinch each of salt and pepper.
- Add the hot, drained orzo and chopped fresh basil to the bowl with the dressing, toss to combine. Add the roasted tomatoes, chopped roasted garlic, and any juices left in the pan, along with the crumbled feta cheese. Gently toss to combine.
- Top with the crispy prosciutto. Serve warm or chilled.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.