Friday, July 2, 2010

Pork Pasta Salad

A great way to use up leftover meat is to put it in a salad. I whipped up a tasty pasta salad for my high school's third annual all-class alumni picnic. I watched everyone eat it up and comment on how tasty it was. :) Awesome! It's a light dish, easy to make and delicious, too.

Bow ties.
Pork Pasta Salad

Yield: 10-12 servings

  • 16 oz Farfalle pasta (bow ties or pasta of choice)
  • 1/2 red onion, diced
  • red, orange and yellow pepper, seeded and diced
  • handful cilantro, washed, dried and chopped
  • 1 c shredded pork (or meat of choice)
  • 1/2 - 1 c salad dressing of choice (I used Bernstein's Light Cheese Fantastico)
  1. Cook pasta according to directions. Drain, place ice in large bowl of water and add pasta to stop cooking process. When pasta has chilled, drain again and set aside.
  2. Add chopped veggies, cilantro and pork. Mix well.
  3. Add salad dressing last and mix well. Start with 1/2 c and add more as needed. If too dry, add another 1/4 c just before serving.

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