The Perfect Picnic Salad

prep time:: 15 min
total time:: 15 min

Makes 6 servings

This Orzo Salad with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette is the perfect take-along to summer fetes in the city, such as Ravinia, movies-in-the-park, or just to a park!

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, cut lengthwise
2 medium squash, cut lengthwise
1 red or yellow bell pepper, quartered
3 tablespoons purchased pesto
2 tablespoons fresh lime juice
1 pound uncooked large shrimp, peeled, deveined
1 pint cherry tomatoes, halved
1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
1 8-ounce package fresh mozzarella cheese, small balls halved

directions

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. Sprinkle shrimp with salt and pepper.
3
Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Grill shrimp 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.

Source: Jamie Geisler