Grilled Pork & Pesto Orzo Salad

  • Prep Time 15 min
  • Total Time 30 min
  • Serves: 6

Ingredients

  • 2 tbsp olive oil 30 mL
  • 2 tbsp lemon juice 30 mL
  • 1 tbsp basil pesto 15 mL
  • 1 1/2 tsp finely chopped fresh thyme 7 mL
  • pinch each salt and pepper
  • 3/4 lb boneless pork loin chops 375 g
  • 1/2 pkg orzo (about 2 cups/500 mL) 500 g
  • 1 orange or yellow pepper, diced
  • 1/2 tub bocconcini, cut into bite-sized pieces 200 g
  • 1/4 cup thinly sliced red onions 60 mL
  • 2 tbsp white wine vinegar 30 mL
  • 2 cups arugula 500 mL

Directions

  • Step 1

    Combine olive oil, lemon juice, pesto, thyme, salt and pepper in a small bowl. Divide in half. Roll pork in half the pesto mixture to coat. Grill pork on barbecue preheated to medium-high, for 2 to 3 min. per side or until just cooked through, with an internal temperature of 160°F (71°C). Let rest for 5 min. before thinly slicing.

  • Step 2

    Meanwhile cook pasta according to package directions and drain. Toss pasta immediately with remaining pesto mixture, pork, pepper, bocconcini, onion, and vinegar. Gently stir in arugula.

Nutrition Facts

  • Nutrition Description Per serving (1 cup / 250 mL):
  • Calories 340
  • Fat 13 g
  • Saturated Fat 4.5 g
  • Carbs 34 g
  • Sugar 2 g
  • Protein 22 g
  • Cholesterol 50 mg
  • Fibre 2 g
  • Sodium 115 mg