Warm Orzo Salad

• 2 yellow squash tedium, cut into 1/2-inch chunks
• 2 shallots tedium, thinly sliced
• 2 tablespoons olive oil
• 2 teaspoons olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 tablespoons dijon mustard grainy
• 1 clove garlic crushed with press
• 1 pound orzo pasta
• 6 radishes sliced into thin half-moons
• 1/4 cup parsley leaves packed, finely chopped
• 1 tablespoon fresh dill finely chopped
• 2/3 cup roasted salted almonds chopped

1. Heat a large pot of salted water to boiling on high. Preheat the oven to 450 degrees F.
2. 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.
3. 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.
4. 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.

yellow squash t shallotst, olive oil, olive oil, red wine vinegar, lemon juice, mustard grainy, garlic, orzo pasta, moons, parsley, dill

Taken from www.yummly.com/recipe/Warm-Orzo-Salad-972432 (may not work)