Servings
Font
Back
0.0 from 0 votes

Orzo pasta with roasted tomatoes, feta and olives

A delicious and easy vegetarian orzo pasta with roasted tomatoes, feta and olives. Perfect for a weeknight supper

Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Course: Main Course , Lunch
Cuisine: Mediterranean

Ingredients

  • 280 grams 1 1/2 cups rosmarino pasta orzo
  • 150 grams feta
  • 300 grams Mediterranean vine tomatoes or other baby tomatoes 1 punnet and approx. 3 cups
  • 1/3 cup kalamata olives
  • 2 - 3 Tbsp of olive brine or red wine or balsamic vinegar
  • olive oil to drizzle - about 3 Tbsp
  • a few springs of fresh thyme
  • pepper to season
  • 1/2 tsp dried chilli flakes or your favourite chilli sauce to taste stirred in at the end optional 
  • 2 - 3 Tbsp basil pesto

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350 F
  2. Cut the feta into small cubes and scatter in a small roasting dish with tomatoes and olives. drizzle over the brine and olive oil and season with black pepper. Scatter over the thyme leaves, removing a few of the leaves. 
  3. Roast for 25 - 30 minutes depending on the size of the tomatoes. Give the pan a shake during the cooking time. 
  4. While this is roasting cook the pasta according to the packet instructions in salty water. Drain and stir through the pesto and chilli.
  5. Add the roasted mixture as soon as it comes out of the oven and serve.
  6. Stir the pesto through the pasta and season to taste.
  7. Add a splash of vinegar at the end to taste and to brighten the dish up.

Notes

  • Store any leftovers in the fridge.