Orzo with grilled shrimp, veggies, pesto viniagrette

By t1bishop

served cold or at room temperature

Ingredients

• 8 ounces orzo (about 1 1/3 cups)
• 6 tablespoons extra-virgin olive oil, divided
• 4 tablespoons red wine vinegar divided
• 2 medium zucchini or summer squash
• (about 9 ounces total)cut lengthwise into 1/4-inch thick slices
• 1 red or yellow bell pepper, quartered
• 3 tablespoons purchased pesto
• 2 tablespoons fresh lime juice
• 1 pound uncooked large shrimp, peeled, deveined
• 2 heirloom tomatoes (8 to 10 ounces
• total), cored, cut into 1/2 inch cubes
• (about 2 cups)
• 1/2 cup thinly sliced fresh basil
• leaves plus sprigs for garnish
• 1 8-ounce ball fresh mozzarella
• cheese, cut into 1/2 inch cubes

Details

Servings 6

Preparation

Step 1

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain, Rinse with cold water: drain well, Transfer to large bowl and toss with 1 tablespoon oil. Prepare barbecue (medium-high heat). Whisk
2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini
and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk
pesto, lime juice, remaining 3 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for
pesto vinaigrette, Place shrimp in medium bowl. Add 2 tablespoons pesto
vinaigrette: toss to coat.
Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work
surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked
through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop
zucchini and bell pepper; add to bowl with orzo, Add remaining vinaigrette,
tomatoes, sliced basil, and mozzarella: toss to combine. Season to taste with salt and pepper.
DO AHEAD Can be made 2 hours ahead. Cover; chill.
Garnish with basil sprigs and serve cold or at room temperature.