Crisp vegetables with orzo tossed in a light vinaigrette: a colorful side dish or a healthy, light meal.
Combine the ingredients for the vinaigrette in a small bowl and set aside.
Add the oil and preheat the pan to 350°F/ 175°C (medium).
Add the cauliflower and cook for 2 to 3 minutes, or until lightly brown.
Add the asparagus and cook for 1 to 2 minutes or until slightly tender.
Stir well to season evenly.
Cook the shallots for about 30 seconds, just enough to soften them slightly.
Reduce the wine for 1 minute and stir occasionally.
Cook the cherry tomatoes for about 30 seconds, and stir occasionally.
Turn the heat off, then combine the roasted vegetables with the cooked orzo pasta, cucumbers and chopped parsley in a large mixing bowl.
Toss the orzo in the vinaigrette until well coated.
Drizzle with olive oil and finish with black pepper. Serve immediately or reserve for later use.
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