1poundpork loin roast(cooked, cut into 3/4-inch cubes, about 4 cups)
6ouncesrotini(OR other spiral pasta, 1 cup cooked and drained)
3/4cuponions(diced)
1 1/2cupsdiced tomatoes
1green bell pepper(seeded and diced)
3/4cupgrated Parmesan cheese(3 ounces)
3/4cupmozzarella cheese(diced, 3 ounces)
1/4cupfresh basil(finely chopped)
1tablespooncornstarch
1cupwater(divided)
1teaspoonDijon mustard
2clovesgarlic(minced)
1/2cupred wine vinegar
1tablespoonolive oil
Instructions
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.