Orzo with Grilled Prawns, Summer Vegetables, and Pesto Vinaigrette

Ingredients for Orzo with Grilled Prawns, Summer Vegetables, and Pesto Vinaigrette

• 230g orzo (about 325ml )

• 100ml extra-virgin olive oil, divided

• 60ml red wine vinegar, divided

• 2 medium courgette or summer squash (about 250g total), cut lengthwise into 1/4-inch-thick slices

• 1 red or yellow pepper, quartered

• 45ml purchased pesto

• 2 matskedar färsk limejuice

• 450g uncooked large prawns, peeled, deveined

• 2 heirloom tomatoes (8 to 275g total), cored, cut into 1/2-inch cubes (about 2 cups)

• 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish

• 30g ball fresh mozzarella cheese, cut into 1/2-inch cubes

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 courgette and pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 50ml oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place prawns in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

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

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