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Roasted tomato orzo on sheet pan with a serving spoon.

Roasted Tomato Orzo (Easy Sheet Pan)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 pounds (900 g) cherry tomatoes halved
  • 1 medium onion cut into thin wedges
  • 1 whole garlic head top trimmed
  • 3 tablespoons extra virgin olive oil
  • 1½ teaspoons dried oregano
  • 1 teaspoon salt plus black pepper to taste
  • ¼ teaspoon red pepper flakes
  • 1 cup (200 g) orzo uncooked
  • 1 cup (150 g) crumbled feta or ½ cup grated parmesan
  • ⅓ cup (1 handful) basil leaves
  • ½ lemon the grated zest, optional

  • Roast the vegetables: Preheat the oven to 425°F (220°C).
    Cut 2 pounds cherry tomatoes in half and arrange them cut side up on a large rimmed sheet pan.
    Add 1 medium onion cut into wedges and 1 whole garlic head (top trimmed off). Drizzle with 3 tablespoons extra virgin olive oil, season with 1½ teaspoons dried oregano, 1 teaspoon salt, ¼ teaspoon red pepper flakes, and black pepper, then turn the garlic cut side down.
    Roast for 30 to 40 minutes, until the tomatoes are soft and blistered and the onions are tender.
    Step 1 Cherry tomatoes, onion, and garlic seasoned with olive oil before roasting.
  • Cook the orzo: About 10 minutes before the vegetables are done, cook 1 cup orzo in salted boiling water until al dente, following the package directions. Drain well.
    Step 2 Orzo boiled until tender and perfectly al dente.
  • Toss everything together: Squeeze the soft roasted garlic cloves onto the sheet pan and mash them with a fork.
    Add the hot orzo, 1 cup crumbled feta, ⅓ cup basil leaves, and the grated zest of ½ lemon. Toss everything together right on the sheet pan so the orzo soaks up all the tomato juices.
    Step 3 Roasted vegetables, garlic, feta, basil, and orzo tossed together on sheet pan.
  • Serve: Taste and add more salt and pepper if needed. Serve warm with extra basil, feta, black pepper, or a drizzle of olive oil if you like.
    Step 4 Roasted tomato orzo garnished with basil, feta, black pepper, and olive oil.
Substitutions
  • Cherry tomatoes → Grape tomatoes, date tomatoes, or chopped ripe Roma tomatoes.
  • Onion → Red onion, sweet onion, shallots, or white onion.
  • Garlic → Omit it, or use extra onion plus garlic-infused olive oil.
  • Dried oregano → Italian seasoning, dried thyme, or dried basil.
  • Red pepper flakes → Leave out for a milder dish.
  • Orzo → Ditalini or pearl couscous.
  • Feta → Parmesan, Pecorino Romano, goat cheese, ricotta salata, or dairy-free feta.
  • Fresh basil → Fresh parsley or a mix of basil and mint.
  • Lemon zest → Optional; simply leave it out.
 
Tips
  • Keep tomatoes cut side up for sweeter, jammy flavor.
  • Use a large sheet pan so the vegetables roast, not steam.
  • Cook the orzo al dente so it stays perfectly tender.
  • Toss the orzo on the sheet pan to soak up every drop of tomato juices.
  • Add the feta while the orzo is hot for the creamiest texture.
  • Stir in basil and lemon zest last to keep them fresh and bright.
  • Taste before adding more salt, since feta is naturally salty.
  • Store leftovers in the fridge for up to 3 days and reheat with a splash of water.
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