This picnic salad makes a perfect take-along
dish. Serve with crusty dinner rolls.
Pork Picnic Pasta Salad
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 granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup shredded cheddar cheese
Slice carrots thinly on the diagonal,
place in microwavable bowl, cover with plastic wrap and microwave
on high 3 to 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.
Serves 4.
Wine suggestion: Serve with a chilled rose
or a dry Riesling.
