“This warm pasta salad is mixed with roasted yellow squash before it’s tossed in a homemade mustard vinaigrette and topped with almonds. It can also be made up to one day ahead and served cold.” From Good Housekeeping.
- 2 medium yellow squash, cut into 1/2-inch chunks
- 2 medium shallots, thinly sliced
- 2 tablespoon(s) olive oil
- 2 teaspoon(s) olive oil
- 3 tablespoon(s) red wine vinegar
- 2 tablespoon(s) lemon juice
- 2 tablespoon(s) grainy Dijon mustard
- 1 clove(s) garlic, crushed with press
- 1 pound(s) orzo pasta (I used whole wheat orzo.)
- 6 radishes, sliced into thin half-moons
- 1/4 cup(s) packed parsley leaves, finely chopped
- 1 tablespoon(s) finely chopped fresh dill
- 2/3 cup(s) roasted, salted almonds, chopped
- Heat a large pot of salted water to boiling on high. Preheat the oven to 450 degrees F.
- On a large jelly-roll pan, toss the squash, shallots, 2 teaspoons of the oil, and 1/4 teaspoon of the salt. Roast 15 minutes or until tender.
- Meanwhile, in a large bowl, whisk the vinegar, lemon juice, mustard, garlic, the remaining 2 tablespoons of oil, and the remaining 1/2 teaspoon of salt; set aside.
- Add the orzo to the boiling water and cook as the label directs. Drain well then add to the vinaigrette along with the roasted vegetables, radishes, parsley, and dill. Serve immediately, or refrigerate up to 1 day. To serve, stir in the almonds.