Orzo With Grilled Shrimp and Summer Vegetables

Ingredients

• 8 ounces orzo pasta
• 6 1/2 tablespoons extra virgin olive oil, divided
• 4 tablespoons red wine vinegar, divided
• 2 medium zucchini, cut lengthwise into 1/4 inch slices
• 1 red bell pepper, quartered
• 3 tablespoons pesto sauce
• 2 tablespoons fresh lime juice
• 1 lb uncooked large shrimp, peeled and deveined
• 2 tomatoes, cored and cut into 1/2 inch cubes
• 1/2 cup thinly sliced fresh basil
• 8 ounces fresh mozzarella cheese, cut into 1/2 inch cubes

Directions

1. 1

   Cook orzo in a large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon olive oil.

2. 2

   Prepare barbeque on medium-high heat. Whisk 2 tablespoon oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.

3. 3

   Whisk pesto, lime juice, remaining 3 1/2 tablepoons oil and remaining 2 tablespoon vinegar in small bowl for pesto vinaigrette.

4. 4

   Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

5. 5

   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.

6. 6

   Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2-3 minutes per side.

7. 7

   Place shrimp in bowl with orzo.

8. 8

   Chop zucchini and bell pepper; add to bowl with orzo.

9. 9

   Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.

10. 10

    Can be made 2 hours ahead. Cover and chill. Garnish with basil sprigs and serve cold or at room temperature.