Orzo and Roasted Carrot Salad
- 3 pound carrots
- 3 tablespoon extra-virgin olive oil (plus more for drizzling)
- 10 clove galic
- kosher salt (as needed)
- 1 pound dried orzo pasta
- 2 lemons (zest and juice only)
- 4 very thinly sliced scallions (whites and light green parts)
- ½ cup roughly chopped loosely packed fresh dill
- freshly cracked black pepper (as needed)
Preheat oven to 450 degrees with a rack in the lower shelf. Cut the carrots diagonally into 2‑inch pieces that are about ½‑inch thick (if the carrots are large, cut them in half lengthwise, too). In a large bowl toss the carrots and garlic with 3 tablespoons oil and a big pinch of salt. Spread the carrots onto 2 parchment-covered rimmed baking sheets in as close to a single layer as possible. Use more baking sheets if necessary. Roast until the carrots are very tender and beginning to char, about 25 minutes. Transfer the sheets to a wire rack to cool. Pick out the garlic and squeeze it from their skins into a medium bowl; 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.
Make the dressing: Meanwhile, add the lemon zest, lemon juice, scallions, and dill to the medium bowl with roasted garlic. Stir to combine; season with salt and pepper. Pour the dressing over the salad, drizzle with olive oil, serve immediately.
You may cover the salad and store it in the refrigerator up to one day. Bring to room temperature before serving.