Orzo and Shrimp Pesto Salad

1 1/3 cups orzo
6½ tablespoons olive oil
4 tablespoons red wine vinegar
10 marinated asparagus
3 roasted red bell peppers
3 tablespoons pesto
2 tablespoons lime juice
1 tomato, diced
1/2 cup thinly sliced fresh basil
Cook orzo to aldente.
Heat 1 tablespoon oil in skillet and cook shrimp with 1 tablespoon pesto.
Combine remaining pesto, red wine vinegar, lime juice, and remaining oil in a small bowl.
Cut shrimp, peppers and asparagus into small pieces. Mix all ingredients together. Season to taste with salt and pepper.

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