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MEDITERRANEAN PASTA SALAD
3/4 pound cooked Peppered Pork Roast, cut into thin strips* 12 ounces penne or ziti pasta, cooked and drained 1 small cucumber, diced 6 ounces crumbled feta cheese 1 cup cherry tomatoes, halved 1/2 cup chopped fresh mint leaves 1/2 cup Greek vinaigrette dressing
In large bowl, gently toss all ingredients with dressing.
Serve on shallow salad bowls or dinner plates.
*Used leftovers from any Pork Roast.
Serving Suggestions Leftovers from any Pork Roast combine with this Greek-flavored pasta salad. Serve with sesame seed dinner rolls for a simple supper or lunch.
Servings: 4 Nutrition Facts Calories 420 calories; Protein 38 grams; Fat 18 grams; Sodium 930 milligrams; Cholesterol 110 milligrams; Saturated Fat 10 grams; Carbohydrates 27 grams Source: National Pork Board
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