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Rotini Pork Salad with Fresh Basil

Wait until the last minute to toss with the dressing. Makes a great luncheon meal or even for part of an office potluck.

1 pound roasted boneless pork loin, cubed
6 ounces 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 grated Parmesan cheese
3/4 cup Mozzarella cheese, diced
1/4 cup finely chopped fresh basil
Recipe for Vinaigrette
1 tablespoon cornstarch
1 cup water, divided
1 teaspoon Dijon-style mustard
2 garlic cloves, minced
1/2 cup red wine vinegar
1 tablespoon olive oil
1 In large shallow serving bowl, toss together all salad ingredients. Dress salad with Vinaigrette and serve immediately.
2 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.
Calories: 455 calories; Protein: 47 grams; Fat: 16 grams; Sodium: 334 milligrams; Cholesterol: 105 milligrams; Saturated Fat: 7 grams; Carbohydrates: 29 grams; Fiber: 2 grams
Courtesy of:
National Pork Board

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