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Description
Wait until the last minute to toss with the dressing. Makes a great luncheon meal or even for part of an office potluck.
Ingredients
US|METRIC
6 SERVINGS
- 1 lb. pork loin roast (cooked, cut into 3/4-inch cubes, about 4 cups)
- 6 oz. 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 grated Parmesan cheese (3 ounces)
- 3/4 cup mozzarella cheese (diced, 3 ounces)
- 1/4 cup fresh basil (finely chopped)
- 1 Tbsp. cornstarch
- 1 cup water (divided)
- 1 tsp. Dijon mustard
- 2 cloves garlic (minced)
- 1/2 cup red wine vinegar
- 1 Tbsp. olive oil
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Directions
- 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 (Dijon-style mustard, 2 cloves minced garlic, red wine vinegar, 1 Tbs olive oil). Store in refrigerator if made ahead.
- In large shallow serving bowl, toss together all salad ingredients. Dress salad with Vinaigrette and serve immediately.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium320mg13% |
| Potassium590mg17% |
| Protein29g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium25% |
| Iron10% |
* 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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