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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!
I love this recipe!! I ate it all week the last time I made it. It is so fresh & delicious! I’m planning on making it this weekend when my parent’s come to visit, so they can try it too. Thank you so much!
Hey Dani,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
I make this recipe all the time as a side or sometimes a meal with chicken added in. So delicious and easy to make. It’s always a hit.
Hi Alison,
Thanks so much for making this recipe so often, I am so glad to hear that it is always enjoyed! Happy weekend!! xx
This recipe is great! To make it vegetarian but still have some protein, I omit the prosciutto and add a tin of cannellini beans.
Hey Morgan,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
Made this tonight for a summer dinner side and served it as a cold pasta salad! I didn’t have feta and ended up using mozzarella pearls which were delicious! I added pine nuts and everyone loved it! Will definitely be making this again!
Hi Sara,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) xTieghan
I LOVE this dish. So yummy! I’ve made it a bunch of times. I skipped baking the prosciutto bc I like the taste of it “raw.” I also sometimes cucumber or sun dried tomatoes. So good!
Hi Megan,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
This salad is SO SO SO good!!! I didn’t have orzo so I used mini shells, and didn’t have red wine vinegar so I used balsamic glaze and didn’t add honey. For herbs I used chives, dill (so key!), and parsley with the basil. Will definitely make again, and next time with the right vinegar!
Hi Cait,
Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! xTieghan
Made this with tomatoes and herbs from my garden. Absolutely delicious!!
Hi Kathy,
Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! xT?
Made this recipe for dinner last night and holy smokes it was PHENOMENAL! The flavor combination of the sweet roasted tomatoes & garlic, the vinegary dressing, and the creamy feta was perfection and topped off with the crispy prosciutto – YUM. It says ‘optional’ for the prosciutto but please please don’t skip out – definitely made the dish.
I subbed balsamic vinegar for red wine vinegar since that’s what I had in the pantry. I used walnuts instead of pine nuts and just toasted them in a hot pan for a couple of minutes.
Thanks for another fabulous recipe!!
Hey Amy,
Happy Wednesday!? Thanks so much for making this recipe and sharing what worked well for you, I am so glad it was a tasty one! xxT
This is a regular in our home! I toss the shallot in with the tomatoes and garlic- easier on the tummy for me and makes it extra rich! Love love love.
Hi Britt,
Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! xTieghan
While I really wanted to like this recipe, the flavors just did not go well together. Especially DO NOT add any dill. I would try another pasta dish.
Hi Jane,
Thanks so much for giving this recipe a try, so sorry to hear it was not enjoyed! xTieghan
Made this yummy pasta dish and it does not disappoint. The roasted tomatoes in this recipe are extra special! And all the fresh herbs make it look and taste amazing.
Hi Gina,
Happy Wednesday!! Thanks a bunch for making this recipe, I love to hear that it was enjoyed!!? xTieghan
Made as directed but halved it for the two of us, but used 3 oz. Prosciutto as that was in the package. Loved it, and will be enjoying it again tomorrow!
Hi Janet,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT
Can you make this ahead?
Hey there,
Sure, it’s a great make ahead dish! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
This was amazing! Highly recommend adding the nuts and seeds – they give a lovely crunch and toasty flavour. I used almonds, sunflower seeds and pumpkin seeds. Perfect for picnic or a quick lunch, it doesn’t take long to put together. Definitely worth using fresh herbs for lovely fresh flavours.
Hi Lorna,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
This was delicious!
Hi Jamie,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
Ooh, this was good! I didn’t have prosciutto but I used shrimp and tossed in a big bunch of spinach at the end – was delish. The base and sauce really go with so much.
Hey there,
Happy Friday!! Thanks a lot for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed!! xT