Orzo with Fresh Rainbow Carrots and Ginger

Orzo with Fresh Rainbow Carrots and Ginger

4-5 tablespoons extra virgin olive oil

Zest and juice of 2 limes

1 piece of fresh ginger, grated finely (use based on your taste)

Sea salt and black pepper

4-5 rainbow carrots, grated large

1 pound orzo pasta

2-3 tablespoons minced fresh basil

In a small bowl, add the oil, zest and juice of limes, grated ginger, salt and pepper. Add the grated carrots and mix well.  Refrigerate about 30 minutes. Taste before adding the pasta, adjust seasoning as needed.

Cook the orzo in water or vegetable broth until al dente. Strain and cool. When ready transfer to a large bowl; add the dressing and fold. Lastly, add fresh basil on top and serve. 

While at the market, I couldn't resist these beautiful rainbow carrots; I quickly put them into my basket. I was immediately inspired by their vibrant colors. I have made many recipes using rainbow carrots; this is one of the recipes that can be served warm or at room temperature.