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
Ingredients
2PeachesSliced
1pintCherry tomatoes
1bunchAsparagusTrimmed and halved
2ShallotsQuartered
4ozFetaSliced
3tbspOlive oil(Plus more for serving)
1/4tspSalt(Plus more to taste)
1pinchBlack pepper
1LemonJuice of
1Jalapeño Thinly sliced
2cupsDried orzo
1/4cupMintChopped
1/4cupCilantroChopped
Instructions
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!