Warm Orzo with Roasted Tomatoes, Feta & Fresh Herbs
Warm orzo mixed with roasted tomatoes, red onion and garlic, finished with feta, basil, parsley, olive oil, balsamic and lemon.
- 180 g orzo pasta
- 300 g cherry tomatoes
- 120 g feta cheese
- 80 g red onion
- 20 g fresh basil
- 15 g fresh parsley
- 60 ml extra virgin olive oil
- 1 tbsp balsamic vinegar
- 2 whole garlic clove
- 5 g sea salt
- 2 g black pepper
- ½ whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Halve cherry tomatoes and place on a baking tray with thinly sliced red onion, minced garlic, 30ml olive oil, salt and pepper.
- Step 2
Roast for 20 minutes until tomatoes soften and edges char slightly.
- Step 3
Meanwhile, bring a large pot of salted water to boil and cook orzo according to packet instructions (usually 9-11 minutes). Drain and set aside.
- Step 4
Remove roasted tomatoes from oven and stir in balsamic vinegar and remaining 30ml olive oil.
- Step 5
Toss warm orzo with roasted tomato mixture, crumbled feta, fresh basil and parsley.
- Step 6
Season to taste with salt, pepper and lemon juice. Serve warm or at room temperature.
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