Description
A vibrant and creamy dish made with roasted cherry tomatoes, tender orzo pasta, and luscious burrata cheese. Perfect as a light vegetarian main or elegant side.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1/2 tsp dried oregano or Italian seasoning
- 1 tbsp balsamic vinegar (optional)
- 1/4 cup fresh basil leaves, chopped
- 1 ball burrata cheese
- Grated Parmesan cheese for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, garlic, oregano, salt, pepper, and balsamic vinegar if using. Spread on a baking sheet and roast for 20–25 minutes, until tomatoes are blistered and soft.
- Meanwhile, cook orzo according to package instructions. Drain and set aside.
- In a large bowl, combine the cooked orzo with the roasted tomatoes and any pan juices. Add chopped basil and toss to combine.
- Transfer to a serving dish and place the burrata cheese in the center. Drizzle with a bit of olive oil and top with cracked black pepper.
- Serve warm or at room temperature, with optional grated Parmesan on top.
Notes
- Best served fresh, but leftovers can be refrigerated and enjoyed cold or reheated gently.
- For extra richness, stir in a splash of cream or a pat of butter into the orzo.
- Substitute mozzarella pearls if burrata is unavailable.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg