Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

Name: Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
Yield: Makes 6 servings
Ingredients: 8 ounces orzo (about 1 1/3cups); 6 1/2 tablespoons extra-virgin olive oil; 4 tablespoons red-wine vinegar; 2 medium zucchini or summer squash, cut lengthwise into 1/4-inch-thick slices (about 9 ounces total); 1 red or yellow bell pepper, quartered; 3 tablespoons favorite pesto; 2 tablespoons fresh lime juice; 1 pound large shrimp, peeled and deveined; 2 large heirloom tomatoes, 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; Special equipment: Gas or charcoal grill

November 7, 2012

Served cold or at room temperature, this colorful orzo is picnic and party ready. Save yourself some time—and effort—by buying peeled and deveined shrimp, and look for bocconcini, which are tiny mozzarella balls, usually sold in water. With precut veggies, this salad is a snap.

Recipe information

Yield
Makes 6 servings

Ingredients

8 ounces orzo (about 1 1/3cups)

6 1/2 tablespoons extra-virgin olive oil

4 tablespoons red-wine vinegar

2 medium zucchini or summer squash, cut lengthwise into 1/4-inch-thick slices (about 9 ounces total)

1 red or yellow bell pepper, quartered

3 tablespoons favorite pesto

2 tablespoons fresh lime juice

1 pound large shrimp, peeled and deveined

2 large heirloom tomatoes, 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

Special equipment: Gas or charcoal grill

Preparation

Step 1
Cook the 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 oil.
Step 2
Prepare the grill to medium-high heat. Whisk 2 tablespoons oil and 2 tablespoons vinegar in a small bowl. Brush the zucchini and bell pepper with the oil mixture, then sprinkle with salt and pepper. Whisk the pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in a small bowl for the pesto vinaigrette. Place the shrimp in a medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
Step 3
Grill the 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.
Step 4
Sprinkle the shrimp with salt and pepper; then grill until charred and cooked through, 2 to 3 minutes per side. Place the shrimp in the bowl with the orzo. Chop the zucchini and bell pepper; add to the bowl with the orzo. Add the remaining vinaigrette, the tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
Step 5
Garnish shrimp with basil sprigs and serve cold or at room temperature.
DO AHEAD
Step 6
The ORZO can be made 2 hours ahead. Cover; chill.

The Epicurious Cookbook

TagsSalad Orzo Pasta Zucchini Squash Vegetable Bell Pepper Shrimp Shellfish Seafood Heirloom Tomato Tomato Mozzarella Cheese Dairy Main Dinner Easy Weeknight Meals Grilling Summer Epicurious Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

DO AHEAD

Step 6

Recipe notes