Header image of a plate of baked feta pasta with peaches, asparagus and shallots.

Peach, Tomato and Asparagus Baked Feta

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If there’s one thing I love, it’s an easy meal that doesn’t skip out on flavor. I used to favor dishes that were long and elaborate. But when I became a mom they just started to feel impractical. I still partake in a lengthy cooking venture every now and then, but I’ve learned to appreciate dishes that are quick and easy. This peach, tomato and asparagus baked feta is a prime example of a meal that’s easy to make but extremely flavorful. It’s a riff on the baked feta pasta that exploded on tiktok a while back, but I like to think it’s better. Why? Well, there’s more going on. This version is more veggie forward. It’s also more fruit forward! The peaches and tomatoes make it a true celebration of summer produce, and one that you absolutely need to try.

Let’s talk ingredients.

This dish might be easy to make, but it’s a real flavor powerhouse. Picture summer peaches and tomatoes mingling in a pan with feta cheese, shallots, and asparagus. The aroma is heavenly. Once that’s baked, it’s served with orzo and topped with mint, cilantro, and lightly pickled jalapeño peppers. It’s easy to make, doesn’t require a lot of chopping, and so dang good.


This is actually a very flexible recipe. It’s low pressure so in many instances, you can use what you have on hand. Let’s talk about some of the substitutions you might make here.


Don’t have peaches? Nectarines will work just fine here. You could even try using pluots or other stone fruits in a pinch.

Cherry tomatoes:

I love using cherry tomatoes here. Small tomato varieties just lend dishes like this a certain look. That said, if all you have are larger tomatoes, you can go ahead and use them! Just make sure to chop them into smaller pieces. Cutting them into quarters or eighths should do the trick depending on the size of the tomato.


Not a fan of asparagus? Don’t have it on hand? No worries. Broccolini would work great here! Green beans would also be nice in this dish.


Jalapeños should be fairly easy to find, but if you can’t, serranos are an excellent substitute. They’re similar in appearance (though generally smaller and slimmer), taste, and heat level. You’re welcome to try other chilis to suit your spice preferences as well!


Don’t have shallots? Red onions will do! Just note that you’ll have to use less. If you’re using a small red onion, I’d recommend using half (and roughly chopping it). I’d probably use a quarter of a large red onion, though.


I really like orzo for this dish, but if you don’t have it on hand, any short grain pasta will do. In fact, you can also substitute with grains! I suspect that farro (which is one of my favorite grains) would be excellent here. It’s got a longer cook time than orzo does, but it’s also got more nutrients. Just food for thought.

Visual learner? Check out this video!


A final note on orzo (or whatever pasta or grain you decide to use):

For this recipe, I cooked 2 cups of dry orzo. It yielded about 4 cups of cooked orzo. I would recommend following suit if you want the serving size I’ve indicated to be accurate. But if you don’t need that much food, use less! It’s totally up to you. I will list 2 cups of dry orzo in the recipe to keep things simple and uncomplicated.

Ok, now without further ado, let’s get cooking!


Peach, Tomato and Asparagus Baked Feta

Course dinner, lunch
Keyword baked feta, baked feta pasta, Balsamic, Cantaloupe + Mozzarella Pasta Salad, orzo, Peach, Tomato and Asparagus Baked Feta, roasted peaches, roasted tomatoes, sheet pan meal
Servings 6


  • 2 Peaches Sliced
  • 1 pint Cherry tomatoes
  • 1 bunch Asparagus Trimmed and halved
  • 2 Shallots Quartered
  • 4 oz Feta Sliced
  • 3 tbsp Olive oil (Plus more for serving)
  • 1/4 tsp Salt (Plus more to taste)
  • 1 pinch Black pepper
  • 1 Lemon Juice of
  • 1 Jalapeño Thinly sliced
  • 2 cups Dried orzo
  • 1/4 cup Mint Chopped
  • 1/4 cup Cilantro Chopped


  • Preheat oven to 400° Fahrenheit and line a large rimmed baking tray with parchment paper or a reusable baking mat.
  • Add peaches, tomatoes, feta, asparagus and shallots to the baking tray and toss with 3 tbsp olive oil, 1/4 tsp salt and a few twists of black pepper. Bake for 15-20 minutes (tossing once at about the halfway point) or until the tomatoes have burst and everything is nice and juicy. When done cooking, give everything a good mix.
  • While everything bakes, cook your orzo according to the instructions on the box (it'll likely be 8 or 9 minutes for al dente orzo, but different brands may vary).
  • Also cover the thinly sliced jalapeños with the juice of a lemon and a pinch of salt and let sit for at least 10 minutes.
  • To plate, start with a couple scoops of orzo. Top that a couple scoops of the feta, peaches and veggies (and their juices). Garnish with some lightly pickled jalapeño slices, chopped mint and cilantro, and a bit more olive oil, and enjoy!

How easy was that? And more importantly, how delicious was it? If you make this, I hope you love it as much as I did! Either way, let me know what you think in the comments or on Instagram. And don’t forget to tag me if you share a photo! It makes my day when you do that.

Looking for more tasty summer dishes? Try my air fryer stuffed squash blossoms or my balsamic, cantaloupe and mozzarella pasta salad. And if you loved the roasted peaches in this dish, check out this roasted peach crostini with whipped blue cheese ricotta by my friends over at Cooking With Wine.

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