Rotini Pork Salad with Fresh Basil
Wait until the last minute to toss with the dressing on this tasty Mediterranean-style pork and pasta salad.
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
1 1/2 pounds roasted boneless pork loin, cut into 3/4-inch cubes
6 ounces (1 cup) dry spiral-shaped pasta, cooked and 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.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.