Pork and Pasta Salad
Need a simple idea for leftover roast or chops? This easy salad makes a great lunch or light dinner.
Ingredients
- 3/4 lb pork loin, cooked
- 1/2 cup carrots, diagonally sliced
- 8 oz spinach fettuccine
- 1 small onion, sliced and separated into rings
- 1/4 cup tarragon vinegar
- 2 Tbs vegetable oil
- 1/8 tsp dried tarragon, crushed
- 1/8 tsp dried basil, crushed
Directions
- Cut pork into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10-12 minutes or until crisp-tender. Cook fettuccine according to package directions. Rinse well with hot water. In a large bowl combine pork, carrots, fettuccine and onion.
- For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettuccine mixture. Toss gently to coat. Chill 2-4 hours. Toss again before serving.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve fresh fruit for dessert.
Nutrition Facts
Calories 320
Calories from Fat 137 (43%)
(23%)Total Fat 15g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(28%)Cholesterol 85mg
(2%)Sodium 50mg
(0%)Potassium 0mg
Total Carbohydrate 17g
(8%)Dietary Fiber 2g
Sugars 0g
Sugar Alcohols 0g
(56%)Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.