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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. pork loin (cooked, cut into julienne strips)
- 2 medium carrots (peeled)
- 1 cup frozen peas (thawed)
- 1 red bell pepper (small, chopped)
- 1 1/2 cups elbow macaroni, cooked and drained
- 2 Tbsp. vegetable oil
- 3 Tbsp. red wine vinegar
- 1 clove garlic (crushed)
- 1/2 tsp. italian seasoning
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup cheddar cheese (shredded)
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Directions
- Slice carrots thinly on the diagonal, place in microwavable bowl, cover with plastic wrap and microwave on high 3-4 minutes until tender-crisp. Let cool. Place pork, peas, bell pepper, and macaroni in large shallow serving bowl. Add carrots and mix with pork.
- For dressing, whisk together oil, vinegar, garlic, Italian seasoning, sugar, salt and pepper in small bowl; pour over pasta mixture, toss gently, top with cheese.
- Serves 4.
- *Or use 1 cup crinkle cut carrots.
- Wine suggestion: Serve with a chilled rose or a dry Riesling.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat4.5g23% |
Trans Fat0g |
Cholesterol35mg12% |
Sodium460mg19% |
Potassium340mg10% |
Protein12g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A140% |
Vitamin C80% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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