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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel the carrots and cut them into thin diagonal slices, approximately 1/4-inch thick.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Drain the orzo and rinse with cold water to stop the cooking. Transfer the orzo to a large mixing bowl.

Step 7

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.

Step 8

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.

Step 9

Add the roasted carrots, currants, toasted pine nuts, and chopped fresh parsley to the orzo.

Step 10

Pour the vinaigrette over the salad and toss gently to combine. Adjust seasoning with additional salt or pepper, if necessary.

Step 11

Serve immediately at room temperature or refrigerate for up to 2 days. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(640.0g)

Amount per serving	% Daily Value*
Calories	1584.8

Total Fat 69.9g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 15.8g
Cholesterol 0mg	0%
Sodium 2572.9mg	0%
Total Carbohydrate 220.5g	0%
Dietary Fiber 22.1g	0%
Total Sugars 48.9g
Protein 34.4g	0%

Vitamin D 0IU	0%
Calcium 202.7mg	0%
Iron 12.7mg	0%
Potassium 1551.6mg	0%

*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.

Source of Calories

Fat: 38.2%

Protein: 8.3%

Carbs: 53.5%