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 notes

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