Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

Ingredients

• 0.5 cup basil fresh thinly sliced for garnish
• 8 ounce mozzarella fresh cut into 1/2-inch cubes
• 2  heirloom tomatoes cored cut into 1/2-inch cubes ( 2 cups) (8 to 10 ounces total)
• 2 tablespoons juice of lime fresh
• 6.5 tablespoons olive oil extra virgin extra-virgin divided
• 1.3 cups orzo pasta 
• 3 tablespoons basil pesto 
• 4 tablespoons red wine vinegar divided
• 1 pound shrimp deveined uncooked peeled
• 2 medium summer squash cut lengthwise into 1/4-inch-thick slices ( 9 ounces total)
• 1  bell pepper red yellow quartered

Equipment

• bowl
• whisk
• pot
• grill

Directions

1. Cook orzo in large pot of boiling salted wateruntil tender but still firm to bite, stirring occasionally.
2. Drain. Rinse with cold water; drain well.
3. Transfer to large bowl and toss with 1 tablespoon oil.
4. Prepare barbecue (medium-high heat).
5. Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl.
6. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.
7. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette.
8. Place shrimp in medium bowl.
9. Add 2 tablespoons pesto vinaigrette; toss to coat.
10. Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper.
11. Transfer to work surface.
12. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side.
13. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo.
14. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
15. Garnish with basil sprigs and serve cold or at room temperature.