This post may contain affiliate links, please see our privacy policy for details.

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.

Roasted Tomato Basil and Feta Orzo | halfbakedharvest.com

(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.

Roasted Tomato Basil and Feta Orzo | halfbakedharvest.com

(pasta before adding the tomatoes)

Roasted Tomato Basil and Feta Orzo | halfbakedharvest.com

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.

Roasted Tomato Basil and Feta Orzo | halfbakedharvest.com

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.

Roasted Tomato Basil and Feta Orzo | halfbakedharvest.com

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!

Roasted Tomato Basil and Feta Orzo | halfbakedharvest.com

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 470 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

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!

Roasted Tomato Basil and Feta Orzo | halfbakedharvest.com

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Hi, Teighan. I came across this recipe and made it one day for my boyfriend and I. He has became obsessed with it- to the point he makes it sometimes 3-4 times a week. It is the most convenient and easy recipe for
    him to make after work. He has memorized the recipe lol. I just wanted to let you know & thank you!

    1. Hey Andrea,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan

  2. 5 stars
    I love this dish and I’ve made it several times! It’s so quick, easy and delicious! What type of nuts and seeds do you suggest adding? I never have any on hand so I haven’t added them previously, but I’d like to add them next time. Any suggestions you have would be appreciated! 🙂 Thanks for creating so many delicious recipes, I have made so many of them and they are all amazing!

    1. Hey Keznie,
      Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) I really love using pine nuts here. xTieghan

  3. 5 stars
    Absolutely delicious! We had a ton of fresh cherry tomatoes in our garden and this recipe was the perfect one to use our bounty.

  4. 5 stars
    This dish is so yummy! 10/10 would recommend this. It has gone on our regular dinner rotation. It makes a big bowl so is great for meal prep or for a large group.

    We didn’t do as many fresh herbs because we didn’t have enough,or the roasted nuts but it’s still fantastic!

    1. Hey Cara,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

  5. 5 stars
    My whole family loved this dish. It was simple and delicious. I omitted the prosciutto and added fresh parsley on top for added color. So yummy!!! Thank you!

    1. Hey Nicole,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan

  6. 5 stars
    This is hands down one of my favorite recipes of yours! It’s been a summer staple for me, I can’t even count the number of times I’ve made this dish. I tweaked it a little by adding in some arugula when I take it for lunch at work and I use rainbow colored pasta, but it’s so dang tasty I will never stop sharing this recipe! Huge fan of yours!

    1. Hey Nessa,
      Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan

  7. 5 stars
    Party favorite! So tasty alongside a main course for an outdoor summer meal. It’s a pleaser that’s for sure.

    1. Hey Cassie,
      Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan

  8. 5 stars
    I LOVE this recipe. I keep coming back to it for a side or as a light and flavourful meal. I cannot get enough of this. Sometimes I have even resorted to not using prosciutto because I usually don’t have it on hand… and the meal is still so tasty.

    1. Hey Kourtney,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan

  9. 5 stars
    Another great one, Tieghan! My family loved this. I served it warm but my husband took leftovers for lunch and ate it chilled the next day. He said it was phenomenal either way!

    1. Hey Gina,
      Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan

  10. 5 stars
    Such a great, easy summer pasta dish! With ingredients we almost always have on hand nonetheless 🙂

    1. Hey Kat,
      Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan

  11. 5 stars
    Made this for my parent’s anniversary dinner and it was absolutely delicious! They loved it. Definitely a recipe that will become a regular in our home 🙂

    1. Hey Ang,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  12. 5 stars
    I just made this to take to a 4th of July BBQ Tasted some and love the roasted tomatoes with garlic the orzo pasta with the feta feta and the crunch of the nuts I’m one of your biggest fans and make sure to post your beautiful pictures with what it is Everyone is always asking where to find you I let them know Pinterest and Instagram That your books can be purchased and where I also made your Crinkle Brownies to take with me also I have made these a few times Thanks for sharing all these amazing recipes

    1. Hey Marie,
      I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!🇺🇸 xTieghan

  13. This looks so good! I want to make it for a BBQ next weekend – do you think I can make it a day ahead and pop it in the fridge, or will it get soggy?
    Thanks!

    1. Hey Liz,
      That would be just fine to do! I hope you love this recipe, please let me know if you give it a try! xTieghan

  14. I have made it twice. It is a real winner. I did not do the pine nuts, prosciutto or mixed herbs. Will make it over and over again.

    1. Hi Patti,
      Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan

  15. 5 stars
    Delicious! Bursting with flavor and a perfect meal on a hot summer night. I will be making this again during tomato season. Thank you

    1. Hey Karen,
      Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan

  16. 5 stars
    Absolutely amazing and perfect for a warm summer day. I added some zucchini with the tomatoes because I had one in the fridge and some lemon zest and lemon juice to freshen things up a little. I’ll add more garlic next time. Otherwise made as is and HEAVENLY!

    1. Hey Alnoor,
      Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan

  17. Absolutely delicious!! My daughter Jessica made this for my birthday dinner back in April. She paired it as a side with your “Honey Mustard Grilled Salmon with Avocado Basil Sauce”
    I just finished making the salad (since it was such a hit last time) for an extended-family “father’s day” celebration. I will be serving it cold (We live in Arizona!)
    I made a few mistakes, but the recipe is very forgiving. Make sure you divide the olive oil into 3TB for tomatoes and 4TBS for the dressing. Same for the Honey… divide 1tsp for tomatoes and 2 tsp for dressing.
    I roasted the prosciutto slices whole – not sure if I should of torn them before roasting? and was not sure how crispy. Oh well, still delicious.

    1. Hey Carolyn,
      Thanks a bunch for giving this recipe a try, I am delighted that it was enjoyed! The recipe calls for torn prosciutto, so yes I typically do that before baking. Have a wonderful week:) xTieghan

  18. 5 stars
    I made this tonight. Very good. It took awhile to make and many dishes, but well worth it. I am looking forward to this tomorrow for leftovers. Thank you!

    1. Hey Maria,
      Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) xTieghan

  19. I’ve yet to try a recipe of yours that myself and my boyfriend haven’t loved!! This is so full of bright summer flavours and satisfying textures. We added some leftover bbq chicken which was a nice way to round out the meal. Thanks and keep doing what you do!

    1. Hey Heather,
      Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan

  20. 5 stars
    This is a great recipe! I balked at the honey because I don’t like sweet and savory together, but it is so beautifully balanced (as HBH recipes tend to be). My husband and I are trying to cut our meat consumption so we’ve done it with prosciutto, but also just did it sans prosciutto with chickpeas added to the tomatoes in the roasting pan and it was great that way too! FYI for folks who aren’t eating meat or are just too lazy to dirty another dish to crisp up the prosciutto 🙂

    1. Hey Brooke,
      Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan

    1. Hey Meg,
      Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan

    1. Hey Dee,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

    1. Hey Kristina,
      Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan

    1. Hey Clare,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

  21. 5 stars
    This has been one of our favorite dishes that we’ve made of Tieghan’s. Great balance of flavors and easy to make. This will definitely be a go-to recipe in the future.

    1. Hey Rochelle,
      Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  22. Hi Tieghan!

    I’m making this recipe today for an unfamiliar crowd today, I think it will be a hit but I just noticed I’m out of pine nuts!! 🙁 would you say that they are a must?? I want to do this recipe justice.. and I’m already going to have to serve it cold! (It’s a pot luck).. I have pumpkin seeds? And almonds.. and walnuts.. should I just sub for roasted pumpkin seeds or should I head to the store for some pine nuts? Would love to know your thoughts.

    Thanks so much!!

    1. Hey Carmen,
      Totally fine to skip the pine nuts, pumpkin seeds might be delicious! I hope you love the recipe, please let me know if you give it a try! xTieghan

  23. 5 stars
    This is a great recipe! I’ve never used roasted tomatoes in a pasta salad, only fresh, but it was fantastic. Just for some extra color and flavor, I added a cup of frozen, green peas. Definitely a “keeper” recipe! Thank you!

    1. Hey Anita,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  24. 5 stars
    Made it for my book club tonight and it was a huge hit! I added a big handful of arugula when the pasta was warm and it was delish.

    1. Hey Julie,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  25. 5 stars
    This was delicious! Next time I’ll make sure that I have enough fresh basil, only had 1/3 cup. And I was short on the dill and chives also. Can’t make to make this gain with the full amount of fresh herbs. Used pine nuts which put it over the top? Thanks again for another killer recipe!

    1. Hey Chris,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  26. O.M.G.!!!!! This was deliciously Devine. Going to become a weekly favourite I think.
    Soo easy to make yet full of soo much flavour.
    I added shredded roast chicken for my husband and it seemed to go well with it.
    Thanks for there amazing recipes

    1. Hey Dannah,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

    1. Hey Jo,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

  27. 5 stars
    This orzo is so good, and super easy!! I used pancetta instead of prosciutto and it was delicious. The pine nuts are a must!

  28. 5 stars
    I used orchiette pasta (my store didn’t have orzo), and it turned out amazing!! I love how you can eat this hot or cold. I followed this recipe to a tee and it was a hit with everyone who enjoyed it 😊

    1. Hey Ashley,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  29. 5 stars
    Cooked this tonight and loved it! I substituted farro for the orzo because i wanted a whole grain and my grocery doesn’t stock whole wheat orzo. The tomatoes, dressings, and herbs make it taste so fresh! Perfect for spring and summer. Will make this on repeat. Thanks for another favorite!

    1. Hey Jill,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  30. Dear Tieghan,

    5 stars! OMG, my tastebuds are so happy! The honey and chili powder are unexpected yet a delicious addition. I didn’t have prosciutto, and I’m not missing it. I increased the pine nuts to 1/2 cup.

    I don’t like dill. In my herb mix, I used only chives and Italian parsley.

    I think saying this takes 10 minutes prep time is overly optimistic for a home cook though. It took me at least 15-20 minutes just to strip the thyme leaves off their stems! Maybe I’m too fussy about this???

    Thank you for this, and all your wonderful recipes. I’m cooking my way through your book.

    Regards,
    Linda

    1. Hey Linda,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Sorry this took you longer than expected! Have a great week:) xTieghan

  31. Just made this and it is delicious! Will definitely be making this often this summer!
    The proscuitto is a must.

    1. Hey Sharon,
      I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

    1. Hey there,
      Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan

  32. 5 stars
    Hi Tieghan!

    This recipe is absolutely the bomb! Orzo is one of my favorite pastas to cook with and, of course, once summer hits, I’m all about a solid tomato and feta pairing. I don’t know what it is about the two, but they just scream summertime to me. Probably something to do with the tang of the feta and the sweetness that comes out when you roast those gorgeous cherry tomatoes.

    Your blog has been all over my Pinterest lately and I have been pinning meals and side dishes like crazy the last couple of weeks. After a while, I realized that most of what I was pinning, was from your blog Half Baked Harvest. I’m eager to read your cookbooks and see all the beautiful food photography and food styling you put into the presentation of your books. I imagine it’s gorgeous because I could seriously eat everything that you take a picture of!

    Looking forward to seeing more of your summer meals soon!

    1. Hey Merrill,
      Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! Thanks so much for your kind message and making so many recipes:) xTieghan

    1. Hey Maria,
      Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan

  33. 5 stars
    Oh my goodness, this is my 1st HBH recipe and I don’t know why it took me so long to try one! It was seriously such a big hit in my family, as my husband called it “orgasmic,” so I guess it’s a staple here now so I have to purchase your cookbook 🙂

    1. Hey Michelle,
      Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan

    1. Hey Lynn,
      Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan

  34. 5 stars
    Love this! Easy, fast, filling & full of flavor. My fiancé & I added this to our list of go to recipes now.

  35. 5 stars
    I just made this for dinner and it is amazing I love it. This will definitely become a summer staple dish.

    1. Hey Stephanie,
      Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan

  36. 4 stars
    Great flavors and quick to put together. The kids enjoyed it too. Loads of leftovers to enjoy for another meal for 4.

    1. Hey Kristin,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  37. 5 stars
    This is one of my favorite pasta dishes ever and I’m not a pasta person! Highly recommended for a lunch at the office too!

    1. Hey Haley,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  38. Hey, Tieghan,

    I made this tonight and it was terrific. When something is particularly popular at our house, someone always asks, “Is this a Tieghan recipe?” It usually is. Thanks.

    1. Hey James,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan

    1. Hey Melissa,
      Awesome!! I am so glad this recipe was enjoyed, thanks a bunch for making it. Have the best weekend:) xTieghan

    1. Hey Katarina,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  39. 5 stars
    Very good! Skipped the prosciutto to keep it vegetarian and forgot the pine nuts (oops) but it was still very flavorful and satisfying! Feta and roasted tomato is a winning combo. Thanks for the fast and delicious recipe. 🙂

    1. Hey Veronica,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  40. 5 stars
    This recipe is SOOO delicious! I made this a couple weeks ago for some friends and I’m making it again tonight for my mom and grandma. YUM!

    1. Hey Anna,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

    1. Hey Marie,
      I like to use pine nuts here, but really any nuts you enjoy will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  41. 5 stars
    So delicious! Just made this for dinner tonight, and it will now be a staple in our dinner menu at home!

    1. Hey Claire,
      I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan

  42. I made this for dinner tonight and it was delicious! I did have a problem I would like help with – since you mix the honey & olive oil (and other ingredients) in the pan with the tomatoes before roasting – the honey burned in my pan in the 425 oven . I salvaged the tomatoes but the pan was ruined. What should I have done – because I want to make this again soon. thanks

    1. Hey Sher,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Next time you could wait to add the honey, but I found that as long as it was tossed with the olive oil that I did not have this issue. xxTieghan

  43. 5 stars
    Made this for Mother’s Day and it was my favorite HBH orzo recipe to date!! Everyone loved it – made it just as the recipe suggests

    1. Hey Rebecca,
      I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan

  44. 5 stars
    Made this for Mother’s Day and it was my favorite HBH orzo recipe to date!! Everyone loved it – made it just as the recipe suggests

    1. Hey Rebecca,
      I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan

    1. Hey Dave,
      I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan

  45. So yummy! Added asparagus and extra roasted garlic (I always add extra garlic! 🧄). Would easily scale up to larger quantities without adding much extra time. I also have a suspicion that it would be delicious cold as leftovers but we didn’t leave any behind this time – it’s too good!

    1. Hey Lissa,
      Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan

  46. 5 stars
    This was delicious! I used ground sausage instead of prosciutto and goat cheese instead of feta. I’ll for sure be making this again. Thanks!

    1. Hey Jennifer,
      Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan

  47. SO GOOD!! I think this is the elevated version of the tiktok feta pasta. I used walnuts, and didn’t have basil, but it was still super tasty. Even better the next day!

    1. Hey Jenny,
      Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan

  48. WOW!!! That’s all I can say! This dish is so darn flavorful and so filling! A+ for sure!

    1. Hey Katelyn,
      Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan

    1. Hey Denise,
      Sure, bread would be fantastic! I hope you love the recipe, please let me know I you have any other questions! xTieghan

  49. This looks amazing! Do you think this can be made ahead of time and keep warm in the oven? Going to make for company and don’t want to be too busy in the kitchen while they’re here!

    1. Hey Kelly,
      You can totally make this ahead and actually I would just serve at room temp:) I hope you love the recipe, please let me know if you give it a try! xTieghan

  50. 5 stars
    This recipe was delicious! I put a little less of this and a little more of that, to adjust to my taste. The flavors were wonderful! It can be eaten either hot or chilled. I have eaten it both ways. A certain five-star meal, for sure.

    1. Hey Laura,
      I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan

    1. Hey Elisa,
      I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan

  51. 5 stars
    I used quinoa-purely out of laziness to go to the store. This is truly an amazing simple recipe. Highly recommend!

    1. Hey there,
      I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan

  52. 5 stars
    Made this over the weekend, omitting the nuts due to a friend’s allergy. It was so easy and delicious! Actually thought it was even better the next day cold for lunch. For fresh herbs I used a blend of basil, chives, and parsley.

    1. Hey Lauren,
      Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan

    1. Hey Melanie,
      Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan

  53. 5 stars
    Wow this recipe is INCREDIBLE!!! So much flavor and seriously the quickest thing to throw together. My lunch for this week just got a major upgrade. Thanks Tieghan!!!

    1. Hey Alyssa,
      Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan

    1. Hey Debbie,
      Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan

  54. 5 stars
    Loved this recipe! Flavorful and delicious. Can’t wait to have leftovers for lunch tomorrow. 😊

    1. Hey tara,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  55. 5 stars
    Made this today and it was fantastic. I forgot the nuts (darn!) and subbed maple syrup for the honey, but other than that, followed the instructions exactly. Served it warm and the whole family loved it. Really looking forward to cold leftovers tomorrow. Thank you!!

    1. Hey Lauren,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

    1. Hey Jill,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  56. Love love loved this recipe! Made it Friday night and everyone was happy and asking for more! Best flavor combinations with the tomatoes bursting, feta and herbs, and the prosciutto with toasted pine nuts at the end sealed the deal! Definitely a keeper!

    1. Hey Diane,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  57. 5 stars
    I absolutely loved this recipe!!!! Mind you, I’ve loved every single recipe I’ve made of yours! You are talented!!! Thank you, thank you, thank you!!!!

    1. Hey Teanna,
      Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan

  58. 5 stars
    Another great recipe! I substituted the prosciutto with a side of breaded chicken breast and it was very tasty. The fresh tomatoes with all the herbs gave the dish e very fresh flavour.

    1. Hey Nic,
      Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan

  59. Can’t wait to try this! Do you think I could sub balsamic vinegar for the red wine vinegar and not alter the taste too much?

    1. Hey Natalie,
      Yes, I think that would work just fine for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

  60. 5 stars
    I”m so excited to make this dish this weekend! Just had a question in regards to the honey. My roommate is vegan so could I sub maple syrup?

    1. Hey Veronica,
      Yes, maple syrup will work just fine here, you can also just skip it altogether:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. 5 stars
    I haven’t made this as yet, but I definitely plan to once I’m able to get the necessary ingredients. I do have a question though… I’m concerned about the honey in the vinaigrette. It sounds like it would make it very sweet. I’m honestly thinking about leaving it out. Your thoughts? Thank you.

    1. Hey Lori,
      The honey is such a small amount that it really adds the perfect amount of sweetness, it’s not overpowering. I hope you love the recipe, please let me know if you give it a try! xTieghan

  62. This was so good. My kids are super picky about cooked whole tomatoes so I used the emersion blender to make more of a sauce and they loved it. They even liked the feta!! Thanks for the great recipe. I use your recipes most for dinner. We reallly like all of your curry noodle dishes. Thanks for all your great ideas.

    1. Hey Julia,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

  63. 5 stars
    Just made this tonight – awesome!! We live in Vail – come visit any time. Hooked on your recipes!

  64. 5 stars
    This recipe, just like the countless other recipes I get from you was so delicious. I had to stop myself from eating a third bowl! More for me tomorrow now!! Kids loved it too – when I tell them I’m making a halfbakedharvest recipe they get genuinely excited!

  65. 5 stars
    Super hit with the whole household!!! So delicious and stupidly quick to put together! Everyone had at least 2 bowls!

  66. Made it tonight! Delish… I added red onion chunks, red, yellow, and orange peppers to the tomato roast. I used cilantro and basil herbs – it’s all I had), Love the kick of the red pepper flakes in the vinegar eye. It’s a keeper recipe for sure.

  67. 4 stars
    It is a very original recipe that I really like. Your photos make you want, it’s very colorful 😋😋

    1. Hey Kelli,
      I think goat cheese would be great here, you could even do the mini mozzarella balls! I hope you enjoy the recipe! xTieghan

  68. 5 stars
    I have made this recipe, but unfortunately I couldn’t wait to take pictures firsts (hahaahaha). Its delicious ! Thanks!

    1. Hey Shannon,
      I used pine nuts, but again anything you enjoy will work here. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Eric,
      I would add some more nuts/seeds. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  69. 5 stars
    Simply delicious! I served it with roasted chicken and there is not a grain of orzo left in the dish! Thx for another great recipe😊

    1. Hey Katie,
      The shallot is added to the dressing in step 5. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Stephanie,
      I really like using pine nuts, but anything you like will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  70. Yummy and perfect for spring or anytime really. Looking forward to making this recipe later this week. Thank you for sharing 🙂

    1. Hey Colleen,
      Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan

  71. will be making this soon can i use mushrooms vegan feta as am a vegan perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya