Greek Orzo with Roasted Cherry Tomato Oregano

Name: Greek Orzo with Roasted Cherry Tomato Oregano
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ pounds (680 g) cherry tomatoes, ripe and at room temperature, left whole; 6 tablespoons (90 ml) extra-virgin olive oil; 2 teaspoons (4 g) dried oregano; 3 cloves garlic, minced, minced; 1½ cups (270 g) orzo pasta; ¾ cup (150 g) feta cheese, crumbled, crumbled; ¼ cup (10 g) fresh basil, coarsely torn; to taste kosher salt; to taste freshly cracked black pepper; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Tender orzo pasta tossed with warm roasted cherry tomatoes, caramelized in olive oil and oregano, finished with crumbled feta cheese and fresh basil. A simple, vibrant side dish with deep, concentrated tomato flavor that pairs beautifully with grilled lamb, chicken, or fish.

Prep: 10 min
Cook: 35 min
Wait: 5 min
Total: 50 min
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Bring a large pot of salted water to a boil
Taste your cherry tomatoes to ensure they are ripe and sweet

1
Roast the tomatoesOven 400°F / 205°C
- On a large sheet pan (18×13 inch / 45×33 cm), toss the whole cherry tomatoes with 5 tablespoons (75 ml) of olive oil, dried oregano, minced garlic, ½ teaspoon kosher salt, a pinch of black pepper, and red pepper flakes if using.
- Spread in a single layer and roast in the preheated 400°F (200°C) oven for 25–30 minutes, stirring once halfway through, until the tomatoes are bursting, blistered, and slightly caramelized at the edges.
- Their skins should split and release their juices.
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Ready when: Tomato skins split and burst, edges caramelize, and juices pool in the pan
Tip: Do not stir too often; let the tomatoes sit undisturbed so their bottoms caramelize and concentrate flavor.
2
Cook the orzo pasta
- While the tomatoes roast, bring a large pot of salted water to a rolling boil.
- Add the orzo pasta and cook according to package directions (usually 8–10 minutes) until al dente, stirring occasionally to prevent sticking.
- Reserve 1 cup (240 ml) of pasta cooking water, then drain the orzo in a colander but do not rinse.
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Ready when: Orzo is tender with a slight bite when bitten; no chalky core remains
Tip: Reserve the starchy pasta water before draining—it helps bind the dish together and adjusts consistency.
3
Combine orzo and tomatoes
- Remove the sheet pan from the oven.
- Pour the warm orzo directly into the pan with the roasted tomatoes and their juices.
- Add the remaining 1 tablespoon (15 ml) of olive oil.
- Toss gently with a wooden spoon for 1–2 minutes, breaking up some of the tomato flesh slightly to create a light, loose sauce.
- If the mixture seems dry, add ¼ cup (60 ml) of the reserved pasta water at a time, tossing gently, until you reach a moist but not wet consistency.
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Ready when: Orzo is evenly coated and mingles with the roasted tomato juices and broken-down tomato flesh
Tip: Add pasta water gradually—the residual heat of the orzo and tomatoes will continue to release moisture.
4
Season and finish
- Taste the orzo and adjust seasoning with kosher salt and freshly cracked black pepper as needed.
- Transfer to a serving bowl and let rest, uncovered, for 2–3 minutes to allow flavors to meld.
- Just before serving, sprinkle the crumbled feta cheese and torn fresh basil over the top.
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Ready when: Feta and basil are distributed and visible on top
Tip: Add the feta and basil just before serving so they don't soften or wilt into the warm orzo.

Good to know

Tips

Choose the sweetest, ripest cherry tomatoes you can find—this dish relies entirely on their concentrated flavor. If your tomatoes are acidic or underripe, the dish will feel flat.
Do not rinse the cooked orzo; the starch on the surface helps it absorb the tomato juices and creates a light, cohesive sauce.
This dish is equally delicious served warm, at room temperature, or even slightly chilled on a hot day. It pairs beautifully with grilled lamb kebabs, pan-seared fish, or roasted chicken.
For extra richness and texture, add a handful of kalamata olives, pine nuts, or caramelized onions when you combine the orzo with the roasted tomatoes.

Make ahead

You can roast the tomatoes up to 4 hours ahead and store them at room temperature in a covered container with their juices. Cook and dress the orzo within 30 minutes of serving for the best texture. Do not add feta and basil more than 5 minutes before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container; reheat gently over low heat with a splash of reserved pasta water or olive oil, stirring often. Freezer: not recommended due to texture changes in feta and basil. Best served warm or at room temperature on the day it is made.

Substitutions

dried oregano → 2 teaspoons fresh oregano leaves (or 2 teaspoons fresh thyme). Fresh herbs will be more delicate and bright. Add fresh herbs in the last 2 minutes of roasting to avoid burning them.
feta cheese, crumbled → crumbled ricotta salata or aged goat cheese (about 150 g / ¾ cup). Both have a similar crumbly texture and tangy note. Ricotta salata is firmer and less creamy.
fresh basil → 2 tablespoons coarsely chopped fresh parsley or fresh mint. Parsley adds freshness without the sweetness of basil; mint brings a cooling, aromatic quality.
cherry tomatoes, ripe and at room temperature → 1 pound (450 g) mixed heirloom or vine-ripened tomatoes, cut into 1-inch (2.5 cm) chunks. Larger tomatoes will need 30–35 minutes to roast and release their juices. Stir more frequently to prevent burning.