J
Jumkie31
Guest
Ingredients
1/4 lb. cooked lean pork loin, thinly sliced
1 cup frozen peas, thawed
1 small red bell pepper\cooked, chopped
1-1/2 cups cooked macaroni, drained
2 medium carrots\cooked, diagonally sliced
2 Tbsps. vegetable oil
3 Tbsps. red wine vinegar
1 clove garlic, minced
1/2 tsp. Italian herb seasoning
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 cup shredded cheddar cheese
Instructions
Place pork, peas, bell pepper, and cooked macaroni in a large serving bowl. Place carrots in a steamer basket over boiling water. Cover pan and steam 8-10 minutes, or until just tender. Add carrots to pork mixture. For dressing, place remaining ingredients, except cheese, in a jar with a tight-fitting lid. Shake vigorously and pour over pasta mixture. Toss gently to coat. Toss in grated cheese. Serve immediately or chill, covered, up to 24 hours.
1/4 lb. cooked lean pork loin, thinly sliced
1 cup frozen peas, thawed
1 small red bell pepper\cooked, chopped
1-1/2 cups cooked macaroni, drained
2 medium carrots\cooked, diagonally sliced
2 Tbsps. vegetable oil
3 Tbsps. red wine vinegar
1 clove garlic, minced
1/2 tsp. Italian herb seasoning
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 cup shredded cheddar cheese
Instructions
Place pork, peas, bell pepper, and cooked macaroni in a large serving bowl. Place carrots in a steamer basket over boiling water. Cover pan and steam 8-10 minutes, or until just tender. Add carrots to pork mixture. For dressing, place remaining ingredients, except cheese, in a jar with a tight-fitting lid. Shake vigorously and pour over pasta mixture. Toss gently to coat. Toss in grated cheese. Serve immediately or chill, covered, up to 24 hours.