Orzo With Cherry Tomatoes, Zucchini and Queso Fresco
You can never have too many main course recipes, so give Orzo With Cherry Tomatoes, Zucchini and Queso
Orzo with Grilled Shrimp Summer Vegetables and Pesto Vinaigrette
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
Instructions
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