Directions

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.