Roasted Tomato Feta Orzo
ingredients
- 2 pints 2 multi colored cherry tomatoes
- 6 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 2 tbsp thyme leaves
- 1 tsp chilli powder
- 3 tsp honey
- salt and pepper, to taste
- 16 oz dry orzo pasta
- 2 tbsp red wine vinegar
- 1 small shallot
- 1 tsp crushed red pepper flakes
- ½ cups fresh basil, chopped
- ½ cups fresh mixed herbs chives, dill, thyme), chopped
- 8 feta cheese, crumbled
- ⅓ cups toasted pine nuts
- 9.3 oz (1 jar) Castello® Marinated Greek Style Cheese 9.3oz
preparation
Preheat the oven to 425° F. In a roasting pan, combine 2 Tbsp olive oil, tomatoes, minced garlic, thyme, chili powder, 1 teaspoon honey, and a pinch each of salt and pepper. Roast for 20-25 minutes, until the tomatoes burst.
Bring a large pot of salted water to a boil. Boil the orzo until al dente. Drain.
Meanwhile, in a large bowl, combine the remaining 4 Tbsp olive oil, the red wine vinegar, 2 teaspoons honey, the shallot, the red pepper flakes, salt, and pepper. Add the orzo and fresh herbs, toss to combine. Add the tomatoes and garlic and any juices left from the roasting pan, the Castello Marinated Danish Feta, and pine nuts. Toss to combine. Serve warm or chilled.