Orzo with Roasted Feta & Olives

50 min · Easy · Serves 1

380 kcal per serving · 12g protein

An easy Mediterranean vegetarian supper. Orzo pasta tossed with basil pesto and topped with jammy roasted tomatoes, salty feta cubes, and kalamata olives.

Ingredients

• 70 g Orzo pasta
• 38 g Feta cheese
• 75 g Baby tomatoes
• 20 g Kalamata olives
• 0.6 tbsp Basil pesto
• 1 g Chili flakes
• 15 ml Olive oil
• 10 ml Vinegar
• 500 ml Water
• 2 g Salt

Method

1. Preheat oven

   

   Preheat oven to 180°C.

2. Scatter feta cubes

   

   Scatter feta cubes, tomatoes, and olives in a tray. Drizzle with olive oil and a splash of brine from the olive jar.

3. Roast

   

   Roast for 25-30 mins until the tomatoes have burst and the feta is soft and lightly golden at the edges.

4. Cook Pasta

   

   Boil orzo in a pot of salted water until al dente — tender but with a slight bite — about 8-9 minutes. Drain and stir through the basil pesto and chili flakes.

5. Assemble

   

   Stir the roasted tomato and feta mixture into the pesto pasta. Finish with a splash of vinegar to brighten the flavors.