This picnic salad makes a perfect take-alongdish. Serve with crusty dinner rolls.
Recipe: Pork Picnic PastaSalad
4 ounces cooked lean pork loin, cut intojulienne strips
2 medium carrots, pared
1 cup frozen peas, thawed
1 small red bell pepper, chopped
1 1/2 cups macaroni, cooked and drained
2 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, crushed
1/2 teaspoon Italian seasoning
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup shredded cheddar cheese
Recipe provided courtesy of Pork: The OtherWhite Meat.
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