tomato basil orzo pasta with burrata
A delightfully snappy, slightly creamy summer side dish.
Ingredients
- 4 cups cherry tomatoes
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, smashed
- 1/4 cup balsamic vinegar
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 lb dry orzo pasta
- 1 cup mixed fresh herbs (basil, chives, and dill are my favorites), chopped
- 2 cups fresh spinach, chopped
- 2 4-oz balls burrata
white balsamic vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar (or apple cider vinegar)
- 1 tbsp mango or peach preserves
- kosher salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees.
- On a large baking sheet or casserole dish, toss the tomatoes with the olive oil, garlic cloves, balsamic vinegar, dried oregano, smoked paprika, chili powder, and a generous pinch of salt and pepper. Roast for 15-20 minutes until beginning to burst.
- Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain.
- In a large bowl, whisk together the olive oil, white balsamic vinegar, mango or peach preserves, salt and pepper. Dump the pasta into the bowl and combine with the vinaigrette, fresh herbs, and spinach. Taste for additional salt and pepper. Add the tomatoes and any juices. Toss.
- Slide the orzo onto a serving platter or bowl. Break the burrata around the pasta. Garnish with more fresh herbs, as desired.
Notes
*To store: Pasta keeps well covered in the fridge for up to 3 days.
*Burrata substitute: If you don't have or aren't a fan of burrata, use regular fresh mozzarella cheese.
*To make vegan: Omit the cheese entirely for a delectable vegan side dish.