While the recipe uses cubed boneless pork chops, this salad is a good way to use leftover pork. A simple salad that can be served for lunch or a light summer supper.

Pineapple, Pork and Pasta Salad

1 pound boneless pork chops, cut into 1/2-inch cubes (or 3 cups cooked cubed pork)
1 teaspoon olive oil*
8 ounces rotini pasta, uncooked
1 (20-ounce) can pineapple chunks, drained
3/4 cup diagonally sliced celery
1/2 cup chopped dates
2 cups fresh spinach leaves
2 tablespoons chopped fresh mint
4 tablespoons vinaigrette salad dressing

1. Heat oil in large nonstick skillet over medium-high heat. Cook pork 4 to 5 minutes or until nicely browned, stirring frequently. Remove from heat and cool. Place in salad bowl.
2. Meanwhile, cook pasta according to package directions; rinse under cold running water; drain.
3. Add pasta, pineapple, celery, dates, spinach and mint to salad bowl; toss to combine.
4. Just before serving, drizzle raspberry vinaigrette over entire mixture. Toss to coat evenly.

Serves 4.

*Omit olive oil if using cooked cubed pork. Combine all ingredients; drizzle with salad dressing; toss before serving.

Recipe provided courtesy of Pork: The Other White Meat.