Ingredients
1 pound cooked pork loin roast, cut into 3/4-inch cubes (about 4 cups)
6 ounces dry spiral-shaped 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 Parmesan cheese, grated, (3 ounces)
3/4 cup mozzarella cheese, diced, (3 ounces)
1/4 cup fresh basil, finely chopped
Vinaigrette:
1 tablespoon cornstarch
1 cup water, divided
1 teaspoon Dijon-style mustard
2 cloves garlic , minced
1/2 cup red wine vinegar
1 tablespoon olive oil
6 ounces dry spiral-shaped 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 Parmesan cheese, grated, (3 ounces)
3/4 cup mozzarella cheese, diced, (3 ounces)
1/4 cup fresh basil, finely chopped
Vinaigrette:
1 tablespoon cornstarch
1 cup water, divided
1 teaspoon Dijon-style mustard
2 cloves garlic , minced
1/2 cup red wine vinegar
1 tablespoon olive oil
Description
Pork Be Inspired
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