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Roasted Tomato Basil and Feta Orzo Salad Recipe

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This recipe for Roasted Tomato Basil and Feta Orzo Salad is from Meals Matter , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 Tbsp extra virgin olive oil
4 C cherry tomatoes
3-4 garlic, smashed and skin removed
2 Tbsp fresh thyme leaves (2 tsp dried thyme)
1 tsp chili powder
3 tsp honey
Kosher salt and black pepper
3 ounces prosciutto, torn (optional)
1 pound dry orzo pasta
2 Tbsp red wine vinegar
1/2 shallot, grated
Red pepper flakes
1/2 C fresh basil, roughly chopped
1/2 C mixed fresh herbs, such as dill and chives
8 ounces feta cheese, crumbled
1/3 cup toasted nuts/seeds
Directions:
Directions:
Preheat oven to 425º. In a roasting pan, combine 3 Tbsp olive oil, tomatoes, garlic, thyme, chili powder, 1 tsp honey, and a pinch of salt & pepper. Roast 20-25 minutes, until the tomatoes burst. Finely chop the garlic. Line the baking sheet with parchment paper and arrange the prosciutto in an even layer. Bake 5-8 minutes, until the prosciutto is crisp. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Drain.

Meanwhile, in a large bowl, combine 4 Tbsp olive oil, red wine vinegar, 2 tsp honey, the shallot, and a pinch each of red pepper flakes, S&P. 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.

**Skip the prosciutto and add prepared bacon bits if you like!
Personal Notes:
Personal Notes:
This has become a favorite salad to take out on the boat. Would be great at the beach as well.

 

 

 

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