This shop Easy Side Dish: Roasted Tomato and Orzo Salad Recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CleanMyWay #TeamSponge #CollectiveBias
Are you or your kids weary of making and eating veggies? Did you know almost every vegetable tastes even more amazing when you roast them? Something about roasting vegetables draws out the sugars and the crispiness of the outside have my kids craving for seconds of brussel sprouts and broccoli. Roasting veggies reduces the tendency to over boil the vegetables resulting in a soggy looking side dish. This side dish of Roasted Tomato and Orzo Salad recipe is the perfect compliment to any grilled meat or served with some chicken strips for an entree. Since it can be eaten cold or room temperature it serves as a great make ahead recipe choice too.
This is truly a simple side dish, with only a few fresh ingredients that all meld wonderfully with the tiny Orzo Pasta.
Roast your grape tomatoes in the oven with just olive oil and a little salt and pepper. The juices will become part of the flavoring of the orzo too. Roasting veggies can be messy but we have the solution for you in a few minutes.
Once the Orzo is finished cooking, immediately add the baby spinach and toss to wilt the leaves.
Add your tomatoes and any remaining juices to the Orzo, spinach and basil in a large bowl.
Lastly add your crumbled feta and add a little more olive oil to taste.
The dish only takes a few minutes to put together and clean up thanks to Scotch-Brite® Non-Scratch Scrub Sponges. Speaking of cleaning are you a dishcloth or sponge person? Personally I go for sponges when picking cleaning tools and more specifically Scotch-Brite® Non-Scratch Scrub Sponge for everyday cooking and cleaning and Scotch-Brite® Heavy Duty Scrub Sponges for more stubborn clean up jobs. So come join me on Team Sponge and enjoy this wonderful side dish too.
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It took only a few minutes to clean off the burnt-on tomatoes.
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Easy Side Dish: Roasted Tomato and Orzo Salad Recipe
- 1 cup orzo, dry
- 1 pint cherry tomatoes, halved
- 2 tbsp olive oil
- 1/2 cup baby spinach (optional)
- 4 oz feta cheese, crumbled
- 1/4 cup(s) fresh basil, coarsely chopped
- 1. Cut tomatoes in half and place on roasting pan. Drizzle with oil and roast at 400 degrees for about 15-20 minutes or until blistered.
- 2. Cook orzo according to package directions.
- 3. Combine orzo with spinach and mix to wilt spinach leaves. Add the tomatoes and oil from the pan. Toss with basil. Let cool. Add a little extra olive oil if needed.
- 4. When cooled, toss with feta. Serve.
- This recipe can easily be doubled or even tripled for a big party