Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A large white bowl filled with an orzo pasta salad with grilled vegetables and grilled shrimp and garnished with fresh basil.

Orzo with Pesto Grilled Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

Summer is the ideal time to enjoy light, fresh and flavorful dishes. This Orzo with Pesto Grilled Shrimp salad perfectly fits the bill. The dish is vibrant, healthy and packed with a variety of textures and tastes.

Ingredients

Scale
  • 16-ounces orzo pasta
  • 1 pound large shrimp, peeled and deveined
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • 1 yellow squash
  • 1 pint cherry tomatoes
  • 1/2 bundle asparagus
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces fresh mozzarella pearls
  • 6–8 fresh basil leaves, chiffonade, plus more for garnish

For the Shrimp Marinade:

  • 1 tablespoon olive oil
  • 2 tablespoons basil pesto
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

For the Pesto Dressing:

  • 2 tablespoons olive oil
  • 4 tablespoons basil pesto
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice

 

Instructions

  1. In a bowl, combine all of the ingredients for the shrimp marinade.
  2. Toss in the shrimp and refrigerate.
  3. Cut the bell peppers into 4 pieces each. Cut the zucchini and yellow squash into 1″ rounds. Cut the asparagus into 1″ pieces.
  4. In a large bowl, toss the bell peppers, zucchini and squash with 1 1/2 tablespoons olive oil and 1 1/2 tablespoons red wine vinegar. Season with salt and pepper.
  5. In a smaller bowl, toss the cherry tomatoes and asparagus with 1/2 tablespoon olive oil and 1/2 tablespoon red wine vinegar. Season with salt and pepper.
  6. Remove the shrimp from the fridge and place onto metal, or water-soaked wooden skewers.
  7. Heat the grill.
  8. Place the tomatoes and asparagus in a grill-safe pan to prevent them from falling through the grates. Place on the grill.
  9. Add the remaining vegetables directly onto the grill grates. Grill the vegetables until slightly tender with grill marks, but not mushy.
  10. Transfer all the vegetables to a platter. 
  11. Grill the shrimp for about 2 minutes per side, or until pink and fully-cooked. 
  12. Add the shrimp to the platter with the vegetables.
  13. Start cooking the orzo according to package instructions. 
  14. While the orzo is cooking, dice the grilled zucchini, squash and bell peppers into uniform pieces.
  15. Depending on the size, cut the shrimp into 2-3 pieces each.
  16. Combine all of the ingredients for the pesto dressing into a jar or small bowl. 
  17. While the pasta is still warm, add it to a bowl and mix it with about a tablespoon of the pesto dressing.
  18. Let it cool slightly, then add the diced vegetables, tomatoes, asparagus, shrimp, mozzarella and fresh basil.
  19. Pour in half of the pesto dressing and toss well. Taste.
  20. Add more dressing, as needed.
  21. Garnish with additional fresh basil.
  22. Serve and ENJOY!
@charlottefashionplate

The BEST Pasta Salad Recipe! This Orzo with Pesto Grilled Shrimp Salad is vibrant and packed with flavor! It’s an easy pasta salad recipe that makes for an easy pasta dinner recipe or side dish! #pasta #pastasalad #easyrecipe #easydinner #cookingathome #foodtiktok #seafood #dinnerideas #salad #pesto

♬ Walking Around - Instrumental Version - Eldar Kedem

Equipment

Notes

  • Substitute the orzo with any small pasta shape.
  • Any size shrimp will work. However, small shrimp may have the tendency to overcook.
  • Marinate the shrimp for just about 5-10 minutes.
  • Cut the vegetables prior to grilling into large enough pieces to ensure they do not fall in between the grill grates.
  • Use a grill-safe pan for smaller vegetables like cherry tomatoes and asparagus to prevent them from falling through the grates.
  • Grill vegetables until they are just slightly tender with grill marks. Avoid overcooking to maintain their crunch and color.
  • For ease, place the shrimp onto skewers to grill. If using wooden skewers, be sure to soak in water prior to use. 
  • Spoon any extra marinade onto the shrimp while grilling.
  • Mix the orzo with a bit of dressing while it’s still warm to help it absorb the flavors better.
  • Use fresh mozzarella pearls for the best texture and flavor.
  • Add fresh basil just before serving to keep its vibrant flavor and color.
  • Gradually add the dressing and adjust to taste, ensuring the salad is well-coated but not overly dressed.
  • Mix up additional dressing, if needed.
  • Prepare the components ahead of time and assemble just before serving for convenience.
  • If serving at room temperature (which is best), allow the salad to sit for a bit after assembling to let the flavors meld together.
  • For leftovers the next day, remove from the fridge for at least 15 minutes, prior to serving. Add a touch more olive oil and/or pesto, as needed. 
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Salad, Pasta, Side Dish
  • Method: Moderate
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.charlottefashionplate.com/recipes/orzo-with-grilled-shrimp/