- Kitchen knife: Essential for chopping vegetables and preparing seafood.
- Grill or grilling pan: Needed to grill the shrimp effectively.
- Pot: Required for cooking pasta (orzo in this case) and possibly boiling some of the vegetables if not already done before mixing.
- Stirring spoon: Useful for stirring ingredients together, especially when preparing vinaigrette or dressing.
- Pasta strainer: Necessary to drain cooked orzo pasta properly.
- Salad tongs: Can be used to toss salad and serve the final dish with ease.
- Cutting board: Important for safely chopping vegetables and preparing ingredients.
- Measuring cups & spoons: For precise measurements of pasta, vegetables, or any other ingredient in the recipe.
- Serving platter: To present the dish beautifully when serving to guests.
- Sauceboat: Helpful for mixing and storing dressing components before making vinaigrette.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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