This was SO good! I've been trying a lot of orzo recipes lately and Colin said this was his favorite one so far.
8 oz. orzo
5 1/2 tablespoons olive oil, divided
3 tablespoons red wine vinegar, divided
2 zucchini or summer squash, cut length-wise into 1/4 inch thick slices
1 red or yellow bell pepper, quartered
3 tablespoons pesto
2 tablespoons fresh lime juice
2 heirloom tomatoes, cut into 1/2 inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves
8 oz. ball fresh mozzarella, cut into 1/2 inch cubes
Cook orzo in a large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water, drain well. Transfer to a large bowl and toss with 1 tablespoon oil. Whisk 1 tablespoon oil and 1 tablespoon vinegar in a small bowl. Brush zucchini, squash, and bell pepper with oil mixture, then sprinkle with salt and pepper. Broil veggies until crisp-tender, about 8 minutes per side. Transfer to a work surface and let cool. Chop veggies and add to bowl with orzo. Whisk pesto, lime juice, 3 1/2 tablespoons oil and 2 tablespoons vinegar in small bowl for pesto vinaigrette. Add vinaigrette, tomatoes, basil and mozzarella to orzo and toss to combine. Season to taste with salt and pepper. Serve cold or at room temperature.
Source: epicurious.com
8 oz. orzo
5 1/2 tablespoons olive oil, divided
3 tablespoons red wine vinegar, divided
2 zucchini or summer squash, cut length-wise into 1/4 inch thick slices
1 red or yellow bell pepper, quartered
3 tablespoons pesto
2 tablespoons fresh lime juice
2 heirloom tomatoes, cut into 1/2 inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves
8 oz. ball fresh mozzarella, cut into 1/2 inch cubes
Cook orzo in a large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water, drain well. Transfer to a large bowl and toss with 1 tablespoon oil. Whisk 1 tablespoon oil and 1 tablespoon vinegar in a small bowl. Brush zucchini, squash, and bell pepper with oil mixture, then sprinkle with salt and pepper. Broil veggies until crisp-tender, about 8 minutes per side. Transfer to a work surface and let cool. Chop veggies and add to bowl with orzo. Whisk pesto, lime juice, 3 1/2 tablespoons oil and 2 tablespoons vinegar in small bowl for pesto vinaigrette. Add vinaigrette, tomatoes, basil and mozzarella to orzo and toss to combine. Season to taste with salt and pepper. Serve cold or at room temperature.
Source: epicurious.com
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