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
Preparation
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 tbls oil. 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. can be made 2 hours ahead. Cover, chill. Garnish with basil sprigs.
