Orzo with grilled shrimp, summer vegetables, and pesto vinaigrette from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 127) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • LaurieF on July 14, 2022

    I chopped the zucchini and bell pepper, tossed them with the olive oil and red wine vinegar and fried briefly ~ about four minutes. Then marinated chicken in pesto dressing (in fact doubled this recipe), BBQed and cubed, then tossed with salad. Absolutely yummy.

  • Jviney on July 16, 2019

    This was good! Doubled well and I thought there was enough shrimp to make it a main for sure. I’ll make it again; would be fun to try a spring and fall version.

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