Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

EPICURIOUS
11Ingredients
55Minutes
300Calories

Ingredients

US|METRIC
  • 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 yellow bell pepper (or red, quartered)
  • 3 tablespoons pesto (purchased)
  • 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 fresh basil leaves (thinly sliced, plus sprigs for garnish)
  • 8 ounces fresh mozzarella cheese (ball, cut into 1/2-inch cubes)
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    NutritionView More

    300Calories
    Sodium0% DV10mg
    Fat23% DV15g
    Protein12% DV6g
    Carbs11% DV34g
    Fiber8% DV2g
    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 A15%
    Vitamin C90%
    Calcium4%
    Iron8%

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

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