PORK PICNIC PASTA SALAD
Serves 4.
4 ounces cooked lean pork loin, cut into julienne strips
2 medium carrots, pared
1 cup frozen peas, thawed
1 small red bell pepper, chopped
1 1/2 cups macaroni, cooked and drained
2 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, crushed
1/2 teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Slice carrots thinly on the diagonal, place in microwavable bowl, cover with plastic wrap and microwave on high 3-4 minutes until tender.
Let cool.
Place pork, peas, bell pepper, and macaroni in large shallow serving bowl.
For dressing, whisk together oil, vinegar, garlic, Italian seasoning, sugar, salt and pepper in small bowl; pour over pasta mixture, toss gently, top with cheese.
Wine suggestion: Serve with a chilled rose or a dry Riesling.
Serving Suggestions
This picnic salad makes a perfect take-along dish. Serve with crusty dinner rolls.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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