Orzo With Grilled Shrimp Summer Vegetables And Pesto Vinaigrette Recipes

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ORZO WITH GRILLED SHRIMP AND SUMMER VEGETABLES



Orzo With Grilled Shrimp and Summer Vegetables image

Make and share this Orzo With Grilled Shrimp and Summer Vegetables recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • Whisk pesto, lime juice, remaining 3 1/2 tablepoons oil and remaining 2 tablespoon vinegar in small bowl for pesto vinaigrette.
  • Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; 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 salt and pepper.
  • Can be made 2 hours ahead. Cover and chill. Garnish with basil sprigs and serve cold or at room temperature.

Nutrition Facts : Calories 489.2, Fat 25.2, SaturatedFat 7.4, Cholesterol 145.1, Sodium 360.6, Carbohydrate 35.5, Fiber 3, Sugar 4.2, Protein 30.2

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