Rotini Pork Salad with Fresh Basil

  • Yield: 6 servings


1pound cooked pork loin roast, cut into 3/4-inch cubes (about 4 cups)
6ounces dry spiral-shaped pasta (1 cup)
3/4cup onions, diced
1 1/2cups diced tomatoes
1-- green bell pepper, seeded and diced
3/4cup Parmesan cheese, grated (3 ounces)
3/4cup mozzarella cheese, diced, (3 ounces)
1/4cup fresh basil, finely chopped
1tablespoon cornstarch
1cup water, divided
1teaspoon Dijon-style mustard
2-- garlic cloves, minced
1/2cup red wine vinegar
1tablespoon olive oil


  1. 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. 
  2. In large shallow serving bowl, toss together all salad ingredients. Dress salad with Vinaigrette and serve immediately.  

Nutritional Info *per serving

  • Calories 455
  • Fat 16g
  • Saturated Fat 7g
  • Cholesterol 105mg
  • Sodium 334mg
  • Carbohydrate 29g
  • Fiber 2g
  • Protein 47g