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Leftovers from Peppered Pork Roast combine with this Greek-flavored pasta salad. Serve with sesame seed dinner rolls for a simple supper or lunch.

Mediterranean Pasta Salad

3/4 pound cooked Peppered Pork Roast cut into thin strips

12 ounces penne or ziti pasta, cooked and drained

1 small cucumber, diced
6 ounces crumbled feta cheese
1 cup cherry tomatoes, halved
1/2 cup chopped fresh mint leaves
1/2 cup Greek vinaigrette dressing

1. In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.

Makes 4 servings.

Nutrition Facts: Calories 420 calories; Protein 38 grams; Fat 18 grams; Sodium 930 milligrams; Cholesterol 110 milligrams; Saturated Fat 10 grams; Carbohydrates 27 grams.

Recipe and photograph provided courtesy of Pork, The Other White Meat.