Grilled Pork & Pesto Orzo Salad

Prep time: 15min
Total time: 30min
Serves: 6
2 tbsp
olive oil
30 mL
2 tbsp
lemon juice
30 mL
1 tbsp
basil pesto
30 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
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
cholestrol
50 mg
fibre
2 g
sodium
115 mg

Directions

  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°C (71°C). Let rest for 5 min. before thinly slicing.

  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.