Rotini Pork Salad with Fresh Basil
This pasta salad with fragrant basil makes a great luncheon meal or even a contribution to your next potluck.
- 1 lb cooked pork loin roast, cut into 3/4-inch cubes (about 4 cups)
- 6 oz dry spiral-shaped 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
- Vinaigrette1 Tbs cornstarch
- 1 cup water, divided
- 1 tsp Dijon-style mustard
- 2 cloves garlic, minced
- 1/2 cup red wine vinegar
- 1 Tbs olive oil
- 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.
- In large shallow serving bowl, toss together all salad ingredients. Dress salad with Vinaigrette and serve immediately.
Recipe courtesy of the National Pork Board
Cooking Tip: Wait until the last minute to toss with the dressing.
Calories from Fat 146 (32%)
(25%)Total Fat 16g
(35%)Saturated Fat 7g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 29g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.