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Carrot and Orzo Salad with Fresh Dill
Carrot and Orzo Salad with Fresh Dill

Category: Entree Salad | Serves: 8

(229 ratings)

Nutrition Information:
Calories: 221
Protein: 5 g
Carbs: 36 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 62 mg
Fiber: 6 g

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This refreshing salad is great served hot or cold. Serve with chickpeas, chicken or tofu if desired.
3 lbs. carrots, peeled and sliced diagonally into 2-inch pieces
5 large garlic cloves, unpeeled
1/4 cup olive oil, divided
1 lb orzo pasta
Juice of 2 lemons
Zest from the 2 lemons
4 scallions, white and light green parts only, chopped
1/2 cup loosely pack fresh dill, chopped
1 Preheat oven to 450ยบ F.
2 In a small bowl, toss carrots and garlic cloves with 2 tablespoons of the olive oil. Spread on a rimmed baking sheet and bake for 15-20 minutes or until carrots are browned and tender. Remove from oven and let cool for about 10-15 minutes.
3 Squeeze out pulp from garlic cloves into a small bowl and discard skins. Mash pulp with the back side of a spoon until it resembles a paste.
4 Cook orzo according to package instructions. Drain in a colander (do not rinse) then transfer to a large bowl. Toss with remaining olive oil then add carrots.
5 In a small bowl, combine lemon juice, zest, scallions and garlic paste. Mix in dill then pour over orzo mixture and toss until combined. Add salt and pepper to taste.

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