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Orzo Salad with Roasted Carrots and Dill

Lemon juice gives orzo and roasted carrots a bright, fresh taste.

  • Servings: 10

Source: Martha Stewart Living, July 2002

Ingredients

  • 3 pounds carrots (about 4 bunches)
  • 4 garlic cloves, unpeeled
  • 1/4 cup extra-virgin olive oil
  • Coarse salt
  • 1 pound orzo (Greek pasta)
  • Grated zest and juice of 2 lemons
  • 4 scallions, white and light-green parts, roughly chopped
  • 1/2 cup loosely packed fresh dill, roughly chopped
  • Freshly ground pepper

Directions

  1. Preheat oven to 450 degrees with a rack in lower shelf. Cut carrots diagonally into 2-inch pieces. On a rimmed baking sheet, toss carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast until carrots are tender and browned, about 15 minutes. Transfer sheet to a wire rack to cool. Squeeze garlic cloves from skins; mince to form a coarse paste. Set aside.

  2. Bring a large saucepan of water to a boil; add salt. Stir in orzo; cook until it is al dente according to package instructions, about 7 minutes. Drain; while still hot, transfer orzo to a large bowl, and toss with remaining 2 tablespoons oil. Let cool slightly, and add roasted carrots.

  3. Meanwhile, in a small bowl, mix together lemon zest, lemon juice, scallions, and roasted garlic. Add dill, and pour mixture over orzo mixture. Stir to combine; season with salt and pepper. Serve, or store, covered with plastic wrap, in refrigerator up to 1 day; bring to room temperature before serving.

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