ORZO SALAD WITH ROASTED CARROTS AND DILL

Orzo Salad with Roasted Carrots and Dill image

Yield serves 8 to 10

Number Of Ingredients 9

3 pounds carrots (about 4 bunches)
4 garlic cloves, unpeeled
1/4 cup extra-virgin olive oil
Coarse salt
1 pound orzo
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

Steps:

Preheat the oven to 450°F with a rack in the lower shelf. Cut the carrots diagonally into 2-inch pieces. On a rimmed baking sheet, toss the carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast until the carrots are tender and browned, about 15 minutes. Transfer the sheet to a wire rack to cool. Squeeze the garlic cloves from their skins; mince to form a coarse paste. Set aside.
Bring a large saucepan of water to a boil; add salt. Stir in the orzo; cook until al dente, according to package instructions, about 7 minutes. Drain; while still hot, transfer the orzo to a large bowl, and toss with the remaining 2 tablespoons oil. Let cool slightly, and add the roasted carrots.
Meanwhile, in a small bowl, mix together the lemon zest, lemon juice, scallions, and roasted garlic. Add the dill, and pour the mixture over the orzo mixture. Stir to combine; season with salt and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 1 day; bring to room temperature before serving.