Cook the orzo pasta, and allow the pasta to cool. Add the orzo to a large bowl.
Chop the squash and zucchini into small pieces, and sauté in 1 tbsp of olive oil over medium heat until the pieces soften and light browning occurs, about 5-7 minutes. Season lightly with salt and pepper. Set aside to cool.
Cut the sungold tomatoes in half and add them to the orzo. Next, add the sautéed squash and zucchini, parsley and basil. Add the zest and juice of one lemon, and about 2 ounces of crumbled goat cheese. Season with salt and pepper, and add 1 tablespoon of olive oil.
Gently stir to combine all of the ingredients, then top with the pine nuts and more crumbled goat cheese, parsley, lemon zest, and salt and pepper.
Enjoy immediately or keep in an airtight container in the fridge for 2-3 days.
