Summer vegetable orzo

Our freezer always has tons of little odds and ends that I couldn’t bear to throw out. Problem is, I often forget what’s in there or can’t figure out a use for it, like the five or so egg yolks that were leftover from some baking project. Finally, though, the three tablespoons of pesto (from a batch I made at the height of summer), got put to good use in this vegetable orzo. With red pepper, tomatoes, zucchini and fresh mozzarella, it captures the flavors of summer, just as we head into fall.

Summer Vegetable Orzo, adapted from epicurious

8 ounces orzo (about 1 1/3 cups)
5 1/2 tablespoons extra-virgin olive oil, divided
3 tablespoons red wine vinegar, divided
2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
1 red or yellow bell pepper, quartered
3 tablespoons pesto
2 tablespoons fresh lime juice
2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves
1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
Whisk 1 tablespoon oil and 1 tablespoon vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, 3 1/2 tablespoons oil, and 2 tablespoons vinegar in small bowl for pesto vinaigrette.
Broil zucchini and bell pepper until crisptender, about 8 minutes per side (Alternatively, these can be grilled). Transfer to work surface and let cool. Chop zucchini and bell pepper; add to bowl with orzo. Add vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
Serve cold or at room temperature.