Grilled Pork and Pesto Orzo Salad

6
Easy
Salads

Characteristics

Kid Approved Low Sodium

Nutritional Facts Per Serving

340
Calories
22 g
Protein
34 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 340
  • Lipides 13 g
    • Saturated fat  4.5 g
  • Cholesterol 50 mg
  • Sodium  115 mg
  • Carbs 34 g
    • fiber  2 g
    • Sugar  2 g
  • Protein 22 g

Ingredients

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

Method

  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.

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