Name: Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
Yield: 6 Servings
Ingredients: 8 ounces orzo (about 1 1/3 cups); 6 1/2 tablespoons extra-virgin olive oil, divided; 4 tablespoons red wine vinegar, divided; 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices; 1 red or yellow bell pepper, quartered; 3 tablespoons purchased pesto; 2 tablespoons fresh lime juice; 1 pound uncooked large shrimp, peeled, deveined; 2 heirloom tomatoes (8 to 10 ounces 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-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

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