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Serves 4.

• 3/4 pound cooked Peppered Pork Roast, cut into thin strips
• 12 ounces penne or ziti pasta, cooked and drained
• 1 small cucumber, diced
• 6 ounces crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped fresh mint leaves
• 1/2 cup Greek vinaigrette dressing


In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.

Used leftovers from Peppered Pork Roast (in Main Dish category).

Serving Suggestions
Leftovers from Peppered Pork Roast combine with this Greek-flavored pasta salad.
Serve with sesame seed dinner rolls for a simple supper or lunch.

Nutrition Facts
Calories 420 calories; Protein 38 grams; Fat 18 grams; Sodium 930 milligrams; Cholesterol 110 milligrams; Saturated Fat 10 grams; Carbohydrates 27 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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