Grilled Pork & Pesto Orzo Salad
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- 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.
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Nutritional Facts
- Nutrition Description:
- Per serving (1 cup / 250 mL):
- Calories:
- 340
- Fat:
- 13 g
- Saturated Fat:
- 4 g
- Carbs:
- 34 g
- Fibre:
- 2 g
- Sugar:
- 2 g
- Cholesterol:
- 50 mg
- Protein:
- 22 g
- Sodium:
- 115 mg