- 3/4 pound cooked pork roast (cut into thin strips)
- 12 ounces penne pasta (OR ziti pasta, cooked and drained)
- 1 cucumber (small, diced)
- 6 ounces feta cheese (crumbled)
- 1 cup cherry tomatoes (halved)
- 1/2 cup fresh mint (chopped)
- 1/2 cup greek-style vinaigrette
- In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.