Orzo With Grilled Shrimp, Summer Vegetables, And Pesto Vinaigrette Recipe

Name: Orzo With Grilled Shrimp, Summer Vegetables, And Pesto Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz orzo (about 1 1/3 cups); 6 1/2 tbls extra-virgin olive oil, divided; 4 tbls red wine vinagar, divided; 2 medium zucchini or summer squash (about 9 ozs. total), cut lengthwise into 1/4 inch-thick slices; 1 red or yellow bell pepper, quartered; 3 tbls pesto; 2 tbls fresh lime juice; 1 pd uncooked large shrimp, peeled, deveined (optional); 2 heirloom tomatoes (8 to 10 oz. 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 - ox ball fresh mozzarella cheese, cut into 1/2 inch cubes

Servings: persons

8 oz orzo (about 1 1/3 cups)
6 1/2 tbls extra-virgin olive oil, divided
4 tbls red wine vinagar, divided
2 medium zucchini or summer squash (about 9 ozs. total), cut lengthwise into 1/4 inch-thick slices
1 red or yellow bell pepper, quartered
3 tbls pesto
2 tbls fresh lime juice
1 pd uncooked large shrimp, peeled, deveined (optional)
2 heirloom tomatoes (8 to 10 oz. 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 - ox ball fresh mozzarella cheese, cut into 1/2 inch cubes

1
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
2
Drain. Rinse with cold water, drain well. Transfer to large bowl and toss with 1 tbls oil.
3
Prebare barbecue ( med-high heat). Whisk 2 tbls oil and 2 tbls vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisdk pesto, lime juice remaining 3 1/2 tbls oil, and remaining 2 tbls vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tbls pesto vinagrette, 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 - 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 and pepper.
4
can be made 2 hours ahead. Cover, chill. Garnish with basil sprigs.

1576

kcal

Calories

167

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 oz orzo (about 1 1/3 cups), 6 1/2 tbls extra-virgin olive oil, divided, 4 tbls red wine vinagar, divided, 2 medium zucchini or summer squash (about 9 ozs. total), cut lengthwise into 1/4 inch-thick slices, and more.

Yes, Orzo With Grilled Shrimp, Summer Vegetables, And Pesto Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orzo With Grilled Shrimp, Summer Vegetables, And Pesto Vinaigrette

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