Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

INGREDIENTS

• 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
• 6 1/2 tablespoons extra-virgin olive oil, divided
• 1 red or yellow bell pepper, quartered
• 4 tablespoons red wine vinegar, divided
• 1 pound uncooked large shrimp, peeled, deveined
• 3 tablespoons purchased pesto
• 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
• 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
• 8 ounces orzo (about 1 1/3 cups)
• 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes
• 2 tablespoons fresh lime juice