The Kitchn: A college memory inspires simple Italian salad
I discovered orzo salad in college while studying in Italy, and variations of it have been a supper staple ever since. In fact, it's probably one of the most requested recipes from my very picky husband. The formula is always the same: Toss some seasonal roasted vegetables with the pasta, along with a rustic vinaigrette. Sometimes I add cheese, sometimes I don't; sometimes I add nuts, sometimes I don't. This version includes caramelized cauliflower for flavor, toasted pine nuts for subtle crunch, and raisins and sultanas for a perfect hint of sweet.
Way back in college, I spent one glorious month studying abroad in Florence with my greatest accomplice, Jen. I went with the best of intentions: to master the beautiful Italian language. Turns out, the only thing I mastered was the food. (I promise I'm not complaining!) I spent far more time roaming the farmers' markets and sampling gelato than I did in museums or class.
In between epic meals of pera tortelloni and bistecca alla Fiorentina, there were affogatos, pizzette and plenty of bacio (the ice cream, not the kiss). But then I started to yearn for something else. After a few too many heavily sauced meals -- and a few too many extra pounds -- I started to crave something light. One evening, a few of us ladies decided to forgo our usual dinner plans and cook in. We procured wine and cheese and various other local ingredients. And then we feasted. To be honest, the only contribution I remember was a rather nondescript side: orzo pasta tossed with roasted zucchini and eggplant, a splash of olive oil and a squeeze of lemon. It was perfection on a plate.
Looking back on my trip, it's funny how that simple pasta salad is one of the first taste memories that comes to mind. Of all the restaurants and all the meals, it's the most basic dish that stuck. Now I recreate that orzo from home all the time, whether it's for lunches, dinners, parties or potlucks. This recipe is a reflection of that wonderful home-cooked dinner in Italy. My version has evolved a bit over the years -- just like my taste -- and I know it's for the better. I hope you enjoy my little reminder of Florence, too.
Orzo Salad with Roasted Cauliflower, Pine Nuts and Parsley
Serves 6 to 8
For the vegetables:
1 medium head cauliflower, cut into florets
1 small red onion, diced into 1/2-inch pieces
...continued
