Need a simple idea for leftover roast or chops? This easy salad makes a great lunch with fresh fruit for dessert. Chilling does allow the flavors to blend, but if you’re in a hurry, it can be served right away.

Pork and Pasta Salad

3/4 pound cooked pork loin
1/2 cup diagonally sliced carrots
8 ounces spinach fettucine
1 small Bermuda onion, sliced and separated into rings Salad dressing:
1/4 cup tarragon vinegar
2 tablespoons vegetable oil
1/8 teaspoon dried tarragon, crushed
1/8 teaspoon dried basil, crushed

Cut pork into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10 to 12 minutes or until crisp-tender. Cook fettucine according to package directions. Rinse well with hot water. In a large bowl combine pork, carrots, fettucine and onion.

For dressing: In a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettucine mixture. Toss gently to coat. Chill 2 to 4 hours. Toss again before serving.

Makes 4 servings.

Nutritional information per serving: 320 calories; 28 protein; 15 g fat (3 g saturated); 50 mg sodium; 85 mg cholesterol; 17 g carbohydrates; 2 g fiber.

Recipe from: National Pork Board