Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

Ingredients

  • 8 ounces orzo (about 1 1/3 cups)
  • 6 ½ tablespoons extra-virgin olive oil, divided
  • 4 tablespoons red wine vinegar, divided
  • 1 red or yellow bell pepper, quartered
  • 3 tablespoons purchased pesto
  • 2 tablespoons fresh lime juice
  • 1 pound uncooked large shrimp, peeled, deveined
  • + 3 more ingredients
    • 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into ½-inch cubes (about 2 cups)
    • ½ cup thinly sliced fresh basil leaves plus sprigs for garnish
    • 1 8-ounce ball fresh mozzarella cheese, cut into ½-inch cubes

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. 2. Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar...

View full recipe at SpringPad

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