Tomato Basil & Feta Orzo with Crispy Prosciutto
Quantity
6
servings
Difficulty Level
Easy
Active Prep
10
minutes
Total Time
30
minutes
This Tomato Basil & Feta Orzo with Crispy Prosciutto is the kind of perfectly balanced bite
you’ll be craving all spring long. Bright, savory, and satisfying, it brings together sweet oven-roasted cherry tomatoes, garlic, fresh basil, creamy feta, and tender orzo for layers of fresh
spring flavor. Oven-crisped Volpi sliced prosciutto adds a rich, salty crunch that takes every
bite to the next level. Whether served warm or chilled, this versatile dish is perfect for
spring lunches, picnic spreads, and seasonal entertaining.
Directions
- In a roasting pan, combine 3 tablespoons olive oil, tomatoes, garlic, thyme, chili
powder, 1 teaspoon honey, and a pinch of salt and pepper. Roast for 20-25 minutes at
425° F, until the tomatoes burst. Finely chop garlic after roasting. - Line a baking sheet with parchment paper and arrange the prosciutto in an even layer.
Bake 5-8 minutes, until the prosciutto is crisp. - Boil the orzo in a large pot of water until al dente and drain.
- In a small bowl, combine 4 tablespoons olive oil, the red wine vinegar, 2 teaspoons
honey, and shallot to make a dressing. Then season with a pinch of red pepper flakes,
salt, and pepper. - In a large serving bowl, add the orzo, dressing, chopped basil, and dill before adding
add the tomatoes, roasted garlic, feta cheese, and any juices left in the pan. Gently toss
to combine. - Top with prosciutto, toasted pine nuts, and a garnish of fresh basil and serve!
