Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
A fresh and vibrant summer pasta dish combining tender orzo with grilled shrimp, colorful vegetables, and a zesty pesto vinaigrette. Perfect for outdoor dining, this recipe features fresh mozzarella, heirloom tomatoes, and aromatic basil.
Ingredients
- •8 ounces orzo
- •6½ tablespoons extra-virgin olive oil
- •4 tablespoons red wine vinegar
- •2 medium zucchini
- •1 whole bell pepper
- •3 tablespoons pesto
- •2 tablespoons lime juice
- •1 pound shrimp
- •2 whole heirloom tomatoes
- •½ cup basil leaves
- •8 ounces fresh mozzarella cheese
Cooking Instructions
- 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.
12 min
- 2.
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 1/2 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.
10 min
- 3.
Grill zucchini and bell pepper until crisptender, 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.
15 min
- 4.
Garnish with basil sprigs and serve cold or at room temperature.
2 min
