Carrot and Orzo Salad with Fresh Dill

Info
Cook Time:

Serves: 8

Ingredients

 * 3 lbs. carrots, peeled and sliced diagonally into 2-inch pieces


 * 5 large garlic cloves, unpeeled


 * ¼ 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

Directions
1. Preheat oven to 450º 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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