The Kitchn: A college memory inspires simple Italian salad
Olive oil, to taste
Kosher salt and pepper, to taste
For the pasta salad:
2 cups (12 ounces) dried orzo pasta
1/4 cup sherry vinegar (see recipe notes)
1/4 cup good-quality olive oil
1 tablespoon lemon juice
1 teaspoon honey (see recipe notes)
1 garlic clove, minced
1/2 cup mix of raisins and sultanas
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