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Carrot & Orzo Salad
This carrot & orzo salad is light, fresh, and lets the natural flavors of carrot, parsley, and lemon shine through, with just a touch of feta for fun.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Beth M📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 375 degrees. Wash and peel the carrots and then slice them into thin medallions, about 1/8 to 1/4 inch thick.
carrots ($1.09)1 lb
2
Place the sliced carrots in a bowl and toss them together with one tablespoon of olive oil, the cumin, salt, and some freshly ground pepper. Once coated in the oil and seasonings, spread the carrots out on a baking sheet covered in foil. Roast in the preheated oven for ⏱️ 30 minutes.
carrots ($1.09)1 lbolive oil, divided ($0.36)2 Tbsp
3
While the carrots are roasting, boil the orzo for ⏱️ 7-10 minutes, or until tender. Drain the orzo and allow it to cool slightly. Use the remaining 1 tablespoon of olive oil to toss with the orzo so it doesn't stick as it cools.
carrots ($1.09)1 lbolive oil, divided ($0.36)2 Tbsp
4
Once the carrots have roasted, transfer them to a large bowl. Pull the parsley leaves from their stems and give them a rough chop. Add the parsley and crumbled feta to the bowl. Add the slightly cooled pasta and toss until the ingredients are combined. Sprinkle with the lemon juice and a bit more salt, if desired. Toss once more and then serve.
carrots ($1.09)1 lb
Nutrition Facts
calories
298.23 kcal
fat Content
11.05 g
serving Size
1 Serving
fiber Content
4.93 g
sodium Content
450.85 mg
protein Content
8.6 g
carbohydrate Content
42.85 g
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