Carrot and Orzo Salad with Fresh Dill

4.4 of 5 (10)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 258.8
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.6 mg
  • Total Carbs: 43.0 g
  • Dietary Fiber: 6.7 g
  • Protein: 6.1 g

View full nutritional breakdown of Carrot and Orzo Salad with Fresh Dill calories by ingredient

This is a Recipe (what's this)


Not your regular pasta salad. Not your regular pasta salad.


    • 3 lbs. carrots, peeled and sliced diagonally into 2-inch pieces
    • 5 large garlic cloves, unpeeled
    • 1/4 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 packed fresh dill, chopped


1. Preheat oven to 450 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.

Serves 8.

Reprinted with permission by Public Health Seattle & King County

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    The dill makes this dish!-Very good! - 1/3/11

  • no profile photo

    Very Good
    1 of 2 people found this review helpful
    I loved this but my family didn't. I, however, love Greek food and the flavor is a bit lemony/dilly and greek. I definitely won't mind eating the leftovers myself! - 7/30/07

  • no profile photo

    Cook the garlic a little longer to get that really fragrant, but not so garlic-y taste. Really good! - 6/22/12

  • no profile photo

    This sounds AMAZING!! - 1/3/12

  • no profile photo

    i want to make this for sure..... - 1/3/12