Wait until the last minute
to toss with the dressing. Makes a great luncheon meal or even
for part of an office potluck.
Rotini Pork
Salad with Fresh Basil
Vinaigrette:
1 tablespoon cornstarch
1 cup water, divided use
1 teaspoon Dijon-style mustard
2 garlic cloves, minced
1/2 cup red wine vinegar
1 tablespoon olive oil
Salad:
1 1/2 pounds roasted boneless
pork loin, cut into 3/4-inch cubes
6 ounces (1 cup) dry spiral-shaped pasta, cooked & drained
3/4 cup diced onions
1 1/2 cups diced tomatoes
1 green pepper, seeded and diced
3/4 cup (3 ounces) grated Parmesan cheese
3/4 cup (3 ounces) Mozzarella cheese, diced
4 tablespoons finely chopped fresh basil
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.
For Salad: In large shallow
serving bowl, toss together all salad ingredients.
Dress salad with Vinaigrette
and serve immediately.
