Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

Epicurious
88
11
300
55

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 zucchini (medium, about 9 ounces total, cut lengthwise into 1/4-inch-thick slices)
1 yellow bell pepper (or red, quartered)
3 tablespoons pesto (purchased)
2 tablespoons fresh lime juice
1 pound large shrimp (peeled, deveined)
2 heirloom tomatoes (8 to 10 ounces total, cored, cut into 1/2-inch cubes, about 2 cups)
1/2 cups fresh basil leaves (thinly sliced, plus sprigs for garnish)
8 ounces fresh mozzarella cheese (ball, cut into 1/2-inch cubes)
Read Directions

NutritionView more

300Calories
Sodium0%DV10mg
Fat23%DV15g
Protein12%DV6g
Carbs11%DV34g
Fiber8%DV2g

PER SERVING *

Calories300Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium10mg0%
Potassium410mg12%
Protein6g12%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.