Orzo Salad with Roasted Carrots Currants and Pine Nuts
Bright, flavorful, and irresistibly textured, this Orzo Salad with Roasted Carrots, Currants, and Pine Nuts is the perfect harmony of sweet, savory, and nutty goodness. Tender, caramelized carrots seasoned with cumin pair beautifully with chewy currants, buttery toasted pine nuts, and al dente orzo pasta, creating a dish that’s as visually stunning as it is delicious. A zesty honey-lemon vinaigrette ties it all together, while a sprinkle of fresh parsley adds a refreshing herbal finish. Quick to prepare in just 40 minutes and ideal for meal prep, this vibrant salad is perfect as a light lunch, a colorful side dish, or a make-ahead potluck favorite. Packed with wholesome ingredients and layered with bold, complementary flavors, it’s a crowd-pleaser that’s just as delightful served warm as it is chilled.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup orzo pasta
- 4 medium carrots
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 0.25 cup currants
- 0.25 cup pine nuts
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.25 cup fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the carrots and cut them into thin diagonal slices, approximately 1/4-inch thick.
Toss the sliced carrots with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin. Spread them onto the prepared baking sheet in an even layer.
Roast the carrots in the oven for 20-25 minutes, flipping them halfway through, until they are tender and slightly caramelized. Remove from the oven and allow to cool.
While the carrots roast, bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.
Drain the orzo and rinse with cold water to stop the cooking. Transfer the orzo to a large mixing bowl.
In a small dry skillet over medium-low heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from the skillet and set aside to cool.
Prepare the vinaigrette by whisking together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Add the roasted carrots, currants, toasted pine nuts, and chopped fresh parsley to the orzo.
Pour the vinaigrette over the salad and toss gently to combine. Adjust seasoning with additional salt or pepper, if necessary.
Serve immediately at room temperature or refrigerate for up to 2 days. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 220.5 g | 80% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 48.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1552 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
