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Grilled Orzo Salad

Grilled Orzo Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Servings

4 Servings

Ingredients

  • 1 1/2 cups 6 ounces pattypan squash, sliced 1/2-inch thick
  • 1 1/2 cups 6 ounces zucchini, sliced lengthwise 1/2-inch thick
  • 5 oz radicchio quartered
  • 1 1/2 Tbs olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 2 1/2 cups 1 pound cooked orzo pasta, cooled to room temperature
  • 2/3 cup sliced olives
  • 2 Tbs red wine vinegar
  • 2 1/2 tsp 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

Instructions

Preparation

  • 1 In a large mixing bowl, toss squash, zucchini and radicchio with 1/2 Tablespoon of olive oil and season with salt and pepper.2 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.3 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.4 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.5 Pour into vegetable and pasta mixture and stir until evenly combined. Mix in basil, goat cheese and almonds just before serving.
  • Source: California Olive