Rotini Pork Salad with Fresh Basil

Wait until the last minute to toss with the dressing. Makes a great luncheon meal or even for part of an office potluck.
Total Time: 15 minutes
Course: Appetizer, Salad
Keyword: low calorie, low carb, low sodium, low sugar, quick, salad
Cut: Loin Roast
Meal Type: Pork’s 1-2 Punch: Cook Once, Eat Twice
Servings: 6


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


  • 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 (Dijon-style mustard, 2 cloves minced garlic, red wine vinegar, 1 Tbs olive oil). Store in refrigerator if made ahead.
  • In large shallow serving bowl, toss together all salad ingredients. Dress salad with Vinaigrette and serve immediately.


Save on time, money and waste. Enjoy more meals, where your prep goes the distance. Tonight, prepareBoneless Pork Loin Roast with Herbed Pepper Rub then tomorrow, turn the left overs into Rotini Pork Salas with Fresh Basil or Pork and Broccoli Phyllo.
Recipe courtesy of
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