Entrée

Orzo Salad with Shrimp & Pesto

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prep time

40 min

total time

40 min

makes

8 servings, 1 cup (250 mL) each

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kraft

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What You Need

1 zucchini, cut lengthwise into 1/4-inch-thick slices

1 large red pepper, quartered

6 Tbsp. Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing, divided

1 lb. (450 g) uncooked large shrimp, peeled, deveined

1-1/3 cups orzo pasta, cooked, drained and rinsed

1 cup grape tomatoes, cut in half

1/4 cup Kraft 100% Parmesan Finely Shredded Cheese

1 clove garlic, minced

Make It

HEAT barbecue to medium-high heat.

BRUSH zucchini and peppers with 2 Tbsp. dressing. Grill 3 to 4 min. on each side or until crisp-tender. Remove from barbecue; set aside.

GRILL shrimp 2 to 3 min. on each side or until shrimp turn pink; place in large bowl.

CHOP zucchini and peppers. Add to shrimp with remaining dressing and all remaining ingredients; mix lightly.

kraft kitchens tips

Use Your Barbecue

For a restaurant touch, add grill marks to your grilled meat, poultry, fish, vegetables and even fruit. Just place the food diagonally across the hot oiled barbecue grates and grill until meat is done or fruit and vegetables are crisp-tender. For a special touch, rotate the food a quarter turn halfway through the cooking time on each side to create criss-crossed grill marks.

Substitute

Substitute a red pepper for the yellow pepper and/or cherry tomatoes for the grape tomatoes.