1 cup orzo pasta, cooked according to package instructions
1 pound small shrimp, peeled and deveined (tails removed)
1 red bell pepper, thinly sliced
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 teaspoon minced garlic
2 tablespoons olive oil
salt and pepper to taste
optional: fresh basil
6 tablespoons pesto
3 tablespoons vinegar
1/4 cup olive oil
Whisk vinaigrette ingredients together and set aside.
Add shrimp, bell peppers, zucchini, squash, garlic, and olive oil to a large pan or skillet and stir over medium-high heat for 3-5 minutes until veggies are tender and shrimp are pink. Sprinkle with salt and pepper to taste.
Add orzo to pan and stir til heated through. Pour pesto vinaigrette into the pan and stir to coat well. Taste and add salt and pepper to taste if needed. Sprinkle with freshly chopped basil if desired and serve warm.