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Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette


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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

Recipe Preparation

  • Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

  • Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

  • Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. 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.

  • Garnish with basil sprigs and serve cold or at room temperature.

,Photos by Mitchell FeinbergReviews Section

And Pesto Vinaigrette

This easy pasta is light and refreshing. Serve this cold or at room temperature—perfect for a picnic or barbecue. Photo to the left by Mitchell Feinberg.

8 ounces orzo (about 1 1/3 cups)

6 ½ 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 ¼-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 ½-inch cubes (about 2 cups)

½ cup thinly sliced fresh basil leaves plus sprigs for garnish

1 8-ounce ball fresh mozzarella cheese, cut into ½-inch cubes

1. Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water drain well. Transfer to large bowl and toss with 1 tablespoon oil.

2. Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette toss to coat.

3. Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella toss to combine. Season to taste with salt and pepper. Garnish with basil sprigs and serve cold or at room temperature.


21 Aug Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

This recipe uses your garden favorites. Serve this cold or at room temperature—perfect for a picnic or barbecue.
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

Preparation
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water drain well. Transfer to large bowl and toss with 1 tablespoon oil.
Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette toss to coat.
Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper add to bowl with orzo. 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.
Garnish with basil sprigs and serve cold or at room temperature.

Servings: Makes 6 servings
From Bon Appétit | June 2008 by Sara Foster


INGREDIENTS:

8 oz. orzo, cooked according to package directions
6 1/2 Tbsp. olive oil, divided
4 Tbsp. red wine vinegar, divided
2 medium summer squash cut into rounds
1 red bell pepper, thinly sliced
3 Tbsp. purchased pesto
2 Tbsp. fresh lime juice
1 pound uncooked large shrimp, peeled, deveined
1 package grape tomatoes, halved
1/2 c. thinly sliced fresh basil leaves plus sprigs for garnish
1 8-ounce ball fresh mozzarella cheese, cut into small cubes

INSTRUCTIONS:

Transfer cooked orzo to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-high heat). Whisk 2 Tbsp. oil and 2 Tbsp. vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 Tbsp. oil, and remaining 2 Tbsp. vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 Tbsp. pesto vinaigrette toss to coat.

Grill zucchini and bell pepper until crisp tender, about 3-4 minutes per side. Transfer to work surface. Sprinkle shrimp with salt and pepper grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Add grilled veggies to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella toss to combine. Season to taste with salt and pepper.


How to cook orzo for pasta salad

Orzo is a short-cut cooked pasta that looks relatively similar to rice, although it’s a little bit bigger in size. It works amazingly in pasta salads because the smaller pieces of pasta absorb the flavors really well. It doesn’t need to cook long, only about 7 minutes or so. I like mine cooked a little past al dente, so that it remains tender without getting mushy.

I also like to cook the orzo in chicken broth (instead of water) to give the pasta an extra boost of flavor. Once it’s tender, drain the pasta under cold water and let it cool completely before assembling the salad. You don’t want the veggies to wilt from pasta that’s still warm!


Orzo cooking tips

  • Orzo cooks like any other small pasta.
  • Add it to a pot of boiling water with a good pinch of sea salt. You don't need to add any oil to the cooking water. If you cook the orzo properly and rinse it, it doesn't stick together.
  • Orzo cooks for 14-16 minutes. I find 15 minutes perfect for a salad like this.
  • When it's done, drain and rinse the pasta with cold water, and add it to the rest of your salad ingredients.

Orzo Arugula Salad with Lemon Basil Vinaigrette

Delicious, zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette. It’s a healthy, vegan, refreshing salad to make ahead for midweek lunches or you can even to serve alongside grilled chicken or fish for weeknight dinners.

Burrata is a ball of fresh Italian mozzarella cheese. It is filled with rich, thick cream. It’s perfect in salads or with grilled fruit and vegetables. It also tastes amazing with toasted bread and fresh pesto or bruschetta.

How To Make Orzo Arugula Salad with Lemon Basil Vinaigrette

For this recipe, you’ll want to cook the orzo first. Let it cool and toss with a drizzle of olive oil. Meanwhile, wash the greens, chop the ingredients for the dressing, and toast the almonds. Once everything is ready, toss it in a large mixing bowl, then plate on a large serving platter or on individual salad plates. Add the burrata and drizzle with olive oil, add a crack of black pepper and a pinch of flaky sea salt.

This salad packed with so many textures and flavors and they all work so well together! It’s a fresh, vibrant salad perfect for those last few days of summer and early fall.


What’s In this Mediterranean Orzo Salad

It’s time to skip the deli case and make this salad at home. This cold orzo pasta salad uses ingredients you can easily keep stocked in your fridge and pantry, especially if you’re into healthier eating.

Here’s what you’ll need for this orzo pasta salad:

  • Orzo pasta
  • Red bell pepper
  • Cucumber
  • Red onion
  • Castelvetrano green olives
  • Kalamata pitted olives
  • Baby spinach
  • Feta cheese
  • Canola oil
  • Olive oil
  • Lemons
  • Kosher and black pepper
  • Oregano

40 Best Orzo Recipes That Prove It's the Most Versatile Pasta

These work as sides, lunches, dinners, or even an afternoon snack.

When you're thinking of all the types of pasta out there, there's likely one little guy you're overlooking. While varieties like rigatoni, penne, and spaghetti tend to be the all-stars of the pasta world, we're here to make a case for one of the tiniest out there: orzo. Though you may have a few orzo recipes up your sleeve already, because it's often used in delicious pasta salads, we've rounded some other great dishes that make for easy dinners your family will love.

One of the best uses for orzo is tossing it in various soup recipes. Many Italian soups call for this type of pasta, so we've made sure to include several cozy bowls, like the Italian sausage orzo soup. Or, you could try one of the many side dishes or main courses listed. In particular, the garlic orzo shrimp scampi will make for a great weeknight meal. Ree Drummond loves a good orzo salad, so check out some of these pasta salads that would make for perfect barbecue sides like the Mediterranean orzo salad. It'll be gone in no time!

After reading through these delicious orzo recipes, one thing's for certain: You'll want to keep a box of it on hand at all times after you see just how versatile it is.


HOW TO REHEAT Chicken Orzo

This chicken and orzo reheats well so you can enjoy leftovers for days! Just be aware you always want to make sure your orzo is cooked al dente, especially if you are going to be reheating.

  • Microwave: Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through. You may need to add a splash of milk to add some creaminess back.
  • Stove: For larger portions, reheat pasta on the stove. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.