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.
Recipe provided courtesy
of Pork: The Other White Meat.
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