Grilled Orzo Salad
Found In: Side Dish, Vegetarian
| 1 1/2 cups (6 ounces) | Pattypan sqaush, sliced 1/2-inch thick |
| 1 1/2 cups (6 ounces) | Zucchini, sliced legnthwise 1/2-inch thick |
| 5 ounces | Radicchio, quartered |
| 1 1/2 Tablespoons | Olive oil |
| 1/2 teaspoon | Kosher salt |
| 1/2 teaspoon | Coarsely ground black pepper |
| 2 1/2 cups (1 pound) | Cooked orzo pasta, cooled to room temperature |
| 2/3 cup | Sliced California Ripe Olives |
| 2 Tablespoons | Red wine vinegar |
| 2 1/2 teaspoons | Balsamic vinegar |
| 1 Tablespoon | Minced shallots |
| 2 teaspoons | chopped thyme |
| 1/4 cup | Chopped basil |
| 1/4 cup (2 ounces) | Goat cheese, crumbled |
| 1/2 cup (1 1/2 ounces) | Toasted sliced almonds |
In a large mixing bowl, toss squash, zucchini and radicchio with 1/2 Tablespoon of olive oil and season with salt and pepper. Grill vegetables over medium-high heat for 2-3 minutes per side until marked and tender. Transfer to a clean cutting board and allow to cool slightly. When cooled, dice squash and zucchini into 1/4-inch pieces and shred raddichio into 1/4-inch strips (removing the core), then place into a large mixing bowl. Toss in orzo and California Ripe Olives and set aside.
In a small mixing bowl, whisk together remaining olive oil, red wine vinegar, balsamic vinegar, shallots and thyme. Pour into vegetable and pasta mixture and stir until evenly combined.
Mix in basil, goat cheese and almonds just before serving. Serves 4.
