The Kitchn: A college memory inspires simple Italian salad
1/4 cup toasted pine nuts
3 tablespoons minced Italian parsley
Kosher salt and pepper, to taste
For the vegetables, preheat oven to 400 F. Toss the cauliflower and red onion with enough olive oil to lightly coat; season generously with salt and pepper. Roast the vegetables, stirring once or twice, until vegetables are light golden-brown and caramelized, about 20 to 25 minutes.
For the pasta salad, cook the orzo in generously salted boiling water, approximately 8 to 9 minutes. Drain and transfer to a large bowl.
Scrape the roasted vegetables with their pan juices into the bowl with the pasta. In a separate bowl, whisk vinegar, olive oil, lemon juice, honey and garlic to combine. Season with salt and pepper. Pour over the noodles. Fold in raisins, pine nuts and parsley to combine. Let it rest for at least one hour before serving, or cover and chill until ready to serve (if chilled, bring to room temperature before serving). Taste and adjust seasoning as needed.
Recipe notes: Red wine or balsamic vinegar can be substituted in place of the sherry vinegar. If vegan, substitute sugar, agave, or maple syrup for the honey.
(Nealey Dozier is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
