Ingredients
1 package (16 ounces) orzo pasta2 small yellow summer squash, halved lengthwise1 medium zucchini, halved lengthwise1 medium red onion, quartered8 tablespoons olive oil, divided 1/2 teaspoon salt, divided 1/4 teaspoon pepper, divided3 tablespoons lemon juice8 ounces smoked mozzarella cheese, cut into 1/4-inch cubes1-1/2 cups grape tomatoes, halved lengthwise1/2 cup chopped fresh basil1/2 cup pine nuts, toasted
Preparation
Cook orzo according to package directions; drain. Brush yellow squash, zucchini and onion with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill vegetables, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until lightly charred and tender, turning once. Cool slightly. Cut into 1-in. pieces.
In a small bowl, whisk lemon juice and remaining oil until blended. In a large bowl, combine orzo, grilled vegetables, mozzarella, tomatoes, basil and remaining salt and pepper. Add dressing; toss to coat. Sprinkle with pine nuts.
