• 1 pound boneless pork chops (cut into 1/2-inch cubes, OR 3 cups cooked cubed pork)
  • 1 teaspoon olive oil
  • 8 ounces rotini pasta (uncooked)
  • 20 ounces pineapple chunks (drained)
  • 3/4 cup celery (diagonally sliced)
  • 1/2 cup dates (chopped)
  • 2 cups fresh spinach leaves
  • 2 tablespoons fresh mint (chopped)
  • 4 tablespoons vinaigrette dressing


  1. Heat oil in large nonstick skillet over medium-high heat. Cook pork 4-5 minutes or until nicely browned, stirring frequently. Remove from heat and cool. Place in salad bowl. Meanwhile, cook pasta according to package directions; rinse under cold running water; drain. Add pasta, pineapple, celery, dates, spinach and mint to salad bowl; toss to combine. Just before serving, drizzle raspberry vinaigrette over entire mixture. Toss to coat evenly. Serve evenly.
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