Ingredients
1 1/2 cups pattypan squash, sliced 1/2-inch thick (6 oz.)
1 1/2 cups zucchini, sliced lengthwise 1/2-inch thick (6 oz.)
5 ounce radicchio, quartered
1 1/2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon coarsely ground black pepper
2 1/2 cups cooked orzo pasta, cooled to room temperature (1 lbs.)
2/3 cup Lindsay® Sliced Ripe Olives
2 tablespoons red wine vinegar
2 1/2 tablespoons balsamic vinegar
1 tablespoon shallots, minced
2 teaspoons thyme, chopped
1/4 cup basil, chopped
1/4 cup goat cheese, crumbled (2 oz.)
1/2 cup almonds, toasted sliced (1 1/2oz.)