For this recipe, we have partnered up with our new friend Kristen Carli (IG: @kristen.carli) for a winter veggie pasta salad. We think this recipe is amazing for everyday or for a holiday party! Not only is it yummy, but it is filled with healthy veggies and of course the rich healthy fats of olive oil.

Kristen uses Vitality for her salad because it adds amazing undertones of fig and apple. 
 

We also asked Kristen 3 questions so we can get to know her better: 

1. What do you love about extra virgin olive oil?

Extra virgin olive oil is my favorite oil to use in the kitchen. I use it to dress salads, dip fresh bread into and drizzle on top of pasta dishes. It is packed with antioxidants and healthy fats. 

2. Name three kitchen tools you can’t live without?

Vitamix, Kitchen Aid Mixer, and my immersion blender

3. How did you come to love cooking?

I began cooking for myself when I was in high school and developed an interest in nutrition. I loved being able to create new recipes to maximize nutrient consumption.

Ingredients:

8 ounces dried orzo pasta

1/2 head of cauliflower, cut into florets, about 2 cups

1 1/2 cup cubed butternut squash

1/4 cup raisins

1/4 cup chopped parsley

1/2 cup Olivo Amigo Vitality olive oil

the juice of 1 lemon, about 1/4 cup 

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

Directions:

Bring a large pot of water to a boil. Add pasta. Cook according to package directions. Drain and set aside.

Preheat oven to 400F. On a large baking sheet, add butternut squash cubes and cauliflower florets. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 25 minutes until crispy and charred. Remove from oven, set aside and allow to cool.

In a large bowl, add cooked orzo, roasted butternut squash, roasted cauliflower, raisins, parsley, Olivo Amigo Vitality olive oil, lemon juice, salt and pepper.

Toss to combine.