Carrot & Orzo Salad

Ingredients

• 1 lb carrots
• 2 Tbsp olive oil, divided
• 1/2 Tbsp ground cumin
• 1/4 tsp salt
• Freshly ground pepper to taste
• 1 cup uncooked orzo
• 1/3 bunch fresh parsley
• 2 oz feta cheese, crumbled
• 1/2 Tbsp lemon juice

Directions

1. Heat the oven to 375 degrees. Wash and peel the carrots, then cut them into thin rounds, about 1/8 to 1/4 inch thick. Add the carrots to a bowl with 1 tablespoon of olive oil, the cumin, salt, and freshly ground pepper, and toss until everything is well coated. Arrange the carrots on a foil-lined baking sheet and roast for 30 minutes.
2. As the carrots cook, boil the orzo for 7-10 minutes, until it is tender. Drain it, then let it cool a bit. Toss the orzo with the remaining 1 tablespoon of olive oil so it stays loose as it cools.
3. After roasting, move the carrots into a large bowl. Strip the parsley leaves from the stems and chop them roughly. Add the parsley and crumbled feta to the carrots, then add the slightly cooled pasta and toss to combine. Finish with the lemon juice and a little more salt, if desired, then toss again and serve.