I really dream of this roasted tomato, feta and herb orzo dish with a lemon vinaigrette.
Cherry or burst tomatoes, small shallot, spinach, finely chopped fresh basil, finely chopped fresh parsley, feta cheese
Begin by preheating your oven to 400 degrees. In an oven safe pan or baking tray, add in your cherry tomatoes, roast.
While your tomatoes are roasting, toast your pine nuts. Roast for 3 to 4 minutes in a dry skillet, stirring occasionally so it doesn't burn. (Alternatively, you can also put these in without toasting).
In a large pot, boil water. When boiling, salt your water with a heaping pinch of kosher salt and cook your orzo according to the package directions.
Add in your lemon zest, lemon juice and minced shallot. Toss to combine all the tomato juices and lemon juices. I like to start with about 1/2 of the lemons juice, and adjust with more if needed, to taste.
Drain your orzo and toss with your ingredients!
Serve warm as is, or store in the fridge and serve cold.