• 4 ounces pork loin (cooked, cut into julienne strips)
  • 2 medium carrots (peeled)
  • 1 cup frozen peas (thawed)
  • 1 red bell pepper (small, chopped)
  • 1 1/2 cups elbow macaroni, cooked and drained
  • 2 tablespoons vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic (crushed)
  • 1/2 teaspoon italian seasoning
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cheddar cheese (shredded)


  1. Slice carrots thinly on the diagonal, place in microwavable bowl, cover with plastic wrap and microwave on high 3-4 minutes until tender-crisp. Let cool. Place pork, peas, bell pepper, and macaroni in large shallow serving bowl. Add carrots and mix with pork.
  2. For dressing, whisk together oil, vinegar, garlic, Italian seasoning, sugar, salt and pepper in small bowl; pour over pasta mixture, toss gently, top with cheese.
  3. Serves 4.
  4. *Or use 1 cup crinkle cut carrots.
  5. Wine suggestion: Serve with a chilled rose or a dry Riesling.
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