Pineapple, Pork and Pasta Salad

A tantalizing pork and pasta entrée salad with fresh spinach and mint leaves, pineapple chunks and chopped dates drizzled with a raspberry vinaigrette dressing.

Recipe Ingredients:

1 pound boneless pork chops, cut into 1/2-inch cubes (or 3 cups cooked cubed pork)
1 teaspoon olive oil*
8 ounces rotini pasta, uncooked
1 (20-ounce) can pineapple chunks, drained
3/4 cup diagonally sliced celery
1/2 cup chopped dates
2 cups fresh spinach leaves
2 tablespoons chopped fresh mint
1/4 cup raspberry vinaigrette salad dressing, or to taste

Cooking Directions:

1. Heat oil in large nonstick skillet over medium-high heat. Cook pork 4 to 5 minutes or until nicely browned, stirring frequently. Remove from heat and cool. Place in salad bowl.
2. Meanwhile, cook pasta according to package directions; rinse under cold running water; drain.
3. Add pasta, pineapple, celery, dates, spinach and mint to salad bowl; toss to combine.
4. Just before serving, drizzle raspberry vinaigrette over entire mixture. Toss to coat evenly.

Makes 4 servings.

*Omit olive oil if using cooked cubed pork. Combine all ingredients; drizzle with salad dressing; toss before serving.

Recipe provided courtesy of National Pork Board.