Orzo With Grilled Shrimp, Summer Vegetables, And Pesto Vinaigrette

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
404
FAT
82%
CHOL
69%
SOD
47%

Comments

Delicious............!
ec35c8726814   •  24 Apr   •  Report
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Ingredients for 6 servings

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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