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Pineapple, Pork and Pasta Salad recipe

While the recipe uses cubed boneless porkchops, this salad is a good way to use leftover pork. A simplesalad that can be served for lunch or a light summer supper.

Recipe: Pineapple, Pork andPasta Salad

1 pound boneless pork chops, cut into1/2-inch cubes (or 3 cups cooked cubed pork)
1 teaspoon olive oil*
8 ounces rotini pasta, uncooked
1 (20-ounce) can pineapple chunks, drained
3/4 cup diagonally sliced celery
1/2 cup chopped dates
2 cups fresh spinach leaves
2 tablespoons chopped fresh mint
4 tablespoons vinaigrette salad dressing

  • Heat oil in large nonstick skillet overmedium-high heat. Cook pork 4 to 5 minutes or until nicely browned,stirring frequently. Remove from heat and cool. Place in saladbowl.
  • Meanwhile, cook pasta according to packagedirections; rinse under cold running water; drain.
  • Add pasta, pineapple, celery, dates, spinachand mint to salad bowl; toss to combine.
  • Just before serving, drizzle raspberryvinaigrette over entire mixture. Toss to coat evenly.

    Serves 4.

    *Omit olive oil if using cooked cubed pork.Combine all ingredients; drizzle with salad dressing; toss beforeserving.

    Recipe provided courtesy of Pork: The OtherWhite Meat.

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  • Comments

    1 Comment


    for us summer is all about the pastas salads and this one sound amazing! I ve never tired pineapple in one before, but I bet we d all love it

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