Rotini Pork Salad with Fresh Basil
Recipe by National Pork Board
Ingredients
- 1pound cooked pork loin roast, cut into 3/4-inch cubes (about 4 cups)
- 6ounces dry spiral-shaped pasta (1 cup)
- 3/4cup onions, diced
- 1 1/2cups diced tomatoes
- 1-- green bell pepper, seeded and diced
- 3/4cup Parmesan cheese, grated (3 ounces)
- 3/4cup mozzarella cheese, diced, (3 ounces)
- 1/4cup fresh basil, finely chopped
- Vinaigrette:
- 1tablespoon cornstarch
- 1cup water, divided
- 1teaspoon Dijon-style mustard
- 2-- garlic cloves, minced
- 1/2cup red wine vinegar
- 1tablespoon olive oil
Instructions
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For Vinaigrette: Stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir in cornstarch slurry; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients. Store in refrigerator if made ahead.
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In large shallow serving bowl, toss together all salad ingredients. Dress salad with Vinaigrette and serve immediately.
Nutritional Info *per serving
- Calories 455
- Fat 16g
- Saturated Fat 7g
- Cholesterol 105mg
- Sodium 334mg
- Carbohydrate 29g
- Fiber 2g
- Protein 47g