Roasted Tomato & Basil Orzo Salad
This Roasted Tomato & Basil Orzo Salad has roasted tomatoes & garlic, vegan feta, fresh basil and a balsamic dressing. Fresh, bright & delicious!
Ingredients
- 7 tablespoons olive oil separated
- 1 pound tomatoes halved, I used campari tomatoes
- salt & pepper to taste
- 1 head garlic
- 1 pound orzo dry
- 7 ounces vegan feta cubed
- 2 tablespoons balsamic vinegar
- 1 shallot finely mined
- 1 teaspoon agave or maple syrup
- 2 tablespoons sun-dried tomatoes roughly chopped
- 1/2 cup fresh basil plus more for serving
Instructions
- Preheat the oven to 400 degrees.
- Add the tomatoes to a baking dish and drizzle with 2 tablespoons of oil, salt & pepper. Cut the top of the garlic off to expose the cloves. Place on a piece of foil, drizzle with 1 tablespoon of oil and wrap the foil around it. Place in the baking dish with the tomatoes. Place in the oven for 30 minutes. Remove from the oven and allow to cool for 30 minutes.*
- Meanwhile, bring a large pot of water to a boil. Add the orzo and cook according to the package instructions. Drain and rinse with cold water.
- Add the remaining 4 tablespoons of oil & roasted garlic to a bowl and smash with a fork. Add the vinegar, shallots, agave and a pinch of salt & pepper. Taste and adjust the dressing as needed.
- Add the orzo, tomatoes (including the juices from the baking dish), feta, sun-dried tomatoes and basil to the bowl. Toss until everything is coated and combined. Taste and adjust as needed.
- Serve at room temperature or chilled.
Video
Notes
- When the garlic comes out of the oven it should be super tender and slightly browned. If it needs more time, place the foil packet back in the oven for another 10 minutes while the tomatoes cool.
Nutrition
Calories: 407kcal | Carbohydrates: 48g | Protein: 12g | Fat: 19g