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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!
Party favorite! So tasty alongside a main course for an outdoor summer meal. It’s a pleaser that’s for sure.
Hey Cassie,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
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.
Hey Kourtney,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xTieghan
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!
Hey Gina,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan
Such a great, easy summer pasta dish! With ingredients we almost always have on hand nonetheless 🙂
Hey Kat,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
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 🙂
Hey Ang,
Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
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
Hey Marie,
I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan
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!
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
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.
Hi Patti,
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Delicious! Bursting with flavor and a perfect meal on a hot summer night. I will be making this again during tomato season. Thank you
Hey Karen,
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan
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!
Hey Alnoor,
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan
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.
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
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!
Hey Maria,
Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) xTieghan
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!
Hey Heather,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
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 🙂
Hey Brooke,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Excellent! Even my mom who hates tomatoes loved it! So good, I’ve made it multiple times.
Hey Meg,
Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan