Wait until the last minute to toss with the dressing. Makes a great luncheon meal or even for part of an office potluck.


  • 1 pound pork loin roast (cooked, cut into 3/4-inch cubes, about 4 cups)
  • 6 ounces rotini (or other spiral pasta,, 1 cup cooked and drained)
  • 3/4 cup onions (diced)
  • 1 1/2 cups diced tomatoes
  • 1 green bell pepper (seeded and diced)
  • 3/4 cup parmesan cheese (grated,, 3 ounces)
  • 3/4 cup mozzarella cheese (diced,, 3 ounces)
  • 1/4 cup fresh basil (finely chopped)
  • 1 tablespoon cornstarch
  • 1 cup water (divided)
  • 1 teaspoon dijon (style mustard)
  • 2 cloves garlic (minced)
  • 1/2 cup red wine vinegar
  • 1 tablespoon olive oil


  1. For Vinaigrette: Stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir in cornstarch slurry; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients. Store in refrigerator if made ahead.
  2. In large shallow serving bowl, toss together all salad ingredients. Dress salad with Vinaigrette and serve immediately.
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