Need a simple idea for leftover roast or chops? This easy salad makes a great lunch with fresh fruit for dessert.

Pork and Pasta Salad

3/4 pound cooked pork loin
1/2 cup diagonally sliced carrots
8 ounces spinach fettuccine
1 small Bermuda onion, sliced and separated into rings

1/4 cup tarragon vinegar
2 tablespoons vegetable oil
1/8 teaspoon dried tarragon, crushed
1/8 teaspoon dried basil, crushed

1. Cut pork into 1/2-inch cubes. Set aside.
2. Place carrots in steamer basket over water. Cook for 10 to 12 minutes or until crisp-tender.
3. Cook fettuccine according to package directions. Rinse well with hot water.
4. In a large bowl combine pork, carrots, fettuccine and onion.
5. For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettucine mixture. Toss gently to coat. Chill 2 to 4 hours. Toss again before serving.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.