8 oz. orzo, cooked according to package directions
6 1/2 Tbsp. olive oil, divided
4 Tbsp. red wine vinegar, divided
2 medium summer squash cut into rounds
1 red bell pepper, thinly sliced
3 Tbsp. purchased pesto
2 Tbsp. fresh lime juice
1 pound uncooked large shrimp, peeled, deveined
1 package grape tomatoes, halved
1/2 c. thinly sliced fresh basil leaves plus sprigs for garnish
1 8-ounce ball fresh mozzarella cheese, cut into small cubes
Transfer cooked orzo to large bowl and toss with 1 tablespoon oil.
Prepare barbecue (medium-high heat). Whisk 2 Tbsp. oil and 2 Tbsp. 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 Tbsp. oil, and remaining 2 Tbsp. vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 Tbsp. pesto vinaigrette; toss to coat.
Grill zucchini and bell pepper until crisp tender, about 3-4 minutes per side. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Add grilled veggies to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.