Ingredients
12ozpastauncooked
2fresh baby arugula
1cauliflowerroasted
1cupKalamata olivespitted and halved
⅔cuptomatoesroughly-chopped, sun-dried
½cupfeta cheesecrumbled, or goat cheese
½cuppine nutstoasted
½red onionsmall, thinly sliced
1lemon vinaigrette
1cauliflower
1tbspolive oil
kosher salt
black pepperfreshly-cracked
¼cupolive oil
3tbsplemon juicefreshly-squeezed
3tbspfresh parsley leavesfinely-chopped
2tbspred wine vinegar
½tspkosher salt
¼tspblack pepperfreshly-cracked
Preparation
Cook the pasta in a large stockpot of generously salted water until it is al dente, according to package directions. Drain pasta and rinse under cold water for about 20 to 30 seconds until no longer hot. Set aside.
In a large mixing bowl, combine the cooked pasta, roasted cauliflower, olives, sun-dried tomatoes, crumbled cheese, pine nuts, red onion, and vinaigrette. Toss until evenly combined.
Serve immediately, or cover and refrigerate for up to 3 days.
Heat oven to 400 degrees F. Add the cauliflower to a large mixing bowl, drizzle evenly with olive oil, and toss until combined.
Turn the cauliflower out onto a large baking sheet, and spread out in a single layer. Season evenly with a few generous pinches of salt and pepper.
Bake uncovered for about 25 to 30 minutes, or until the cauliflower is lightly browned and tender. Remove from the oven and set aside until ready to use.
Whisk all ingredients together in a small bowl or shake in a mason jar until completely combined.
