Grilled Pork and Pesto Orzo Salad

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 6

Ingredients

  1. 2 tbsp (30 mL) olive oil
  2. 2 tbsp (30 mL) lemon juice
  3. 1 tbsp (15 mL) basil pesto
  4. 1 1/2 tsp (7 mL) finely chopped fresh thyme
  5. Pinch each salt and pepper
  6. 3/4 lb (375 g) boneless pork loin chops
  7. 1/2 pkg (500 g pkg) orzo (about 2 cups/500 mL)
  8. 1 orange or yellow pepper, diced
  9. 1/2 tub (200 g) bocconcini, cut into bite-sized pieces
  10. 1/4 cup (60 mL) thinly sliced red onions
  11. 2 tbsp (30 mL) white wine vinegar
  12. 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.