Pork Picnic Pasta Salad
Pork
Ingredients
- 4 ounces pork loin (cooked, cut into julienne strips)
- 2 medium carrot (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)
Directions
- 1Slice 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.
- 2For dressing, whisk together oil, vinegar, garlic, Italian seasoning, sugar, salt and pepper in small bowl; pour over pasta mixture, toss gently, top with cheese.
- 3Serves 4.
- 4*Or use 1 cup crinkle cut carrots.
- 5Wine suggestion: Serve with a chilled rose or a dry Riesling.
NutritionView more
PER SERVING *
| Calories230Calories from Fat140 |
| % DAILY VALUE* |
| Total Fat15g23% |
| Saturated Fat4.5g23% |
| Trans Fat0g |
| Cholesterol35mg12% |
| Sodium460mg19% |
| Potassium340mg10% |
| Protein12g24% |
| Calories from Fat140 |
| % DAILY VALUE* |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars5g10% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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