Carrot and orzo salad

Kate Elliott

Contributing Writer

Pasta is delicious, but sometimes it can make you feel weighed down and heavy afterwards. So what are you to do when that craving strikes but there's no time to take a nap afterwards? You follow the recipe below for this light pasta dish that is not only delicious, but will totally satisfy any craving.

It all starts by using orzo, small rice-shaped pasta that is perfect for light dishes just like this. Then grated carrots are added along with a bit of olive oil and lemon juice, but it's that goat cheese that really takes this dish to the next level. It's perfect as a side dish or all on its own as a light meal.

Cooktop Cove

Carrot and Orzo Salad

10 minutes

20 minutes

1 large carrot, peeled and grated

1/3 cup fresh parsley, roughly chopped

Zest and juice of 1/2 lemon

1 cup dry orzo

2 tablespoons olive oil

1/4 cup goat cheese, crumbled

Salt, to taste

Freshly ground black pepper, to taste

Place the grated carrots, parsley, and lemon zest into a large bowl.

Bring a large pot of salted water to a rolling boil. Add the dry orzo and cook for 6 minutes. Drain well.

Add the orzo to the bowl with the carrots and mix well. Add the juice from the lemon and the olive oil. Season with salt and pepper and stir everything together.

Add the goat cheese and stir again to mix.

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