Roasted Tomato Basil and Feta Orzo

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

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

Directions

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!

Nutrition

• Calories: 671 kcal