Orzo Salad with Roasted Carrots and Dill

1. 1

   Preheat the oven to 450F with a rack in the lower shelf.

2. 2

   Cut the carrots diagonally into 2-inch pieces.

3. 3

   On a rimmed baking sheet, toss the carrots and garlic with 2 tablespoons oil and a pinch of salt.

4. 4

   Roast until the carrots are tender and browned, about 15 minutes.

5. 5

   Transfer the sheet to a wire rack to cool.

6. 6

   Squeeze the garlic cloves from their skins; mince to form a coarse paste.

7. 7

   Set aside.

8. 8

   Bring a large saucepan of water to a boil; add salt.

9. 9

   Stir in the orzo; cook until al dente, according to package instructions, about 7 minutes.

10. 10

    Drain; while still hot, transfer the orzo to a large bowl, and toss with the remaining 2 tablespoons oil.

11. 11

    Let cool slightly, and add the roasted carrots.

12. 12

    Meanwhile, in a small bowl, mix together the lemon zest, lemon juice, scallions, and roasted garlic.

13. 13

    Add the dill, and pour the mixture over the orzo mixture.

14. 14

    Stir to combine; season with salt and pepper.

15. 15

    Serve, or store, covered with plastic wrap, in the refrigerator up to 1 day; bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.