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 amazing version includes caramelized cauliflower for flavor, toasted pine nuts for subtle crunch, and raisins and sultanas for a perfect hint of sweet.