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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…
Instead I’m drawing inspiration from what they’ve 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)
The Idea
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 from Gourmet 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.
While everything is in the oven I boil the orzo and 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…
One Pot 30 Minute Creamy Tomato Basil Pasta Bake
Souper Creamy Lemon Butter Cheesy Zucchini Orzo
Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula
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 on Instagram! Looking through the photos of recipes you all have made is my favorite!
Roasted Tomato Basil and Feta Orzo
Servings: 6
Calories Per Serving: 671 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 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
- 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 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, the shallot, 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!
Made this tonight and it was delicious! Had no clue what to make for dinner and lucky had everything at home besides the prosciutto (which I love and will definitely add next time) served it with mahi on the side and it was perfect! Definitely making this again.
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
Hi Tieghan
I love this recipe but being winter I would like to use frozen tomatoes. Do I have to defrost the frozen tomatoes or can I roast from frozen state. If roasting from frozen state do I increase the cooking time or just wait for the tomatoes to burst as an indicator things are ready?
Hi there! You should be able to use from frozen state and then maybe add a few more mins to the cooking time! xT
This looks amazing, I’m going to try for my Book Club. I’d like to prep as much as possible but I’d like to sever it warm. I was going to roast the tomatoes, prep the dressing and herbs in the morning. Then cook the orzo right before I serve and mix….sound ok? I’ll let you know!
Hi Michelle,
Totally, that will work well for you! I hope you love this recipe:) xx
what is the fridge shelf life once made up? can it be made a day or so ahead?
Hi there! Yes, you can make this ahead! xT
Delicious! Our vegetarian family appreciates how this recipe and so many of your recipes are adaptable. Plus we love all the fresh herbs and flavors you incorporate.
Our 17 year old son was sharing with family about how well he’s eaten this summer as we discovered your books and website. I bought your first cookbook at Marigolds and another at Next Page. Excited to start making more of your fall and winter dishes!
Thank you!!
Thank you so much for giving this recipe a try! I’m SO glad you enjoyed it! xT
Can I use from the garden, small roma tomatoes instead? It’s all I have on hand.
Yes, absolutely!
This has become a family favourite. Whenever I bring it to a dinner I am always asked for the recipe.
Hi there! Thank you so much for trying out the recipe! So glad you enjoyed it! xT
Absolutely delicious. The crisped proscuitto on top was to die for. Ate this both warm and cold and is great either way! Debating using some chili oil for the tomatoes next time for more spice.
Hey Laura,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was a hit! Have a great weekend😎
I love all your recipes! Could i substitute Lundbergs wild rice blend for the orzo since a few celiacs in my house?
Hi Eva,
Thanks so much!! Sure, that would work well for you! Let me know if you give this recipe a try, I hope you love it! xT
We loved this pasta salad. The flavors were exciting and it was very easy to put together. I can see now that we will have this many times this summer, as I think it will be delicious with any protein and on its own.
Hi Carmela,
Wonderful!! I love to hear that you have been enjoying this recipe and appreciate your notes and feedback! xT
Could I use Boursin instead of feta?
Hey Holy,
Sure, sounds like a great idea!! Let me know if you give this recipe a try, I hope you love it! xx