DINNER IS A BREEZE! Grilled Pork with Pasta Salad Makes: 6 servings Prep: 12 mins Ingredients 2 pork tenderloins (about 2 lbs total) 1/2 cup light Caesar salad dressing 1/2 8 ounce box (about 2 3/4 cups) radiatore (or your favorite short-shape pasta) 1 15 1/2ounce can reduced-sodium chickpeas, drained and rinsed 1 14 ounce can artichoke hearts, drained and quartered 1 pint cherry tomatoes, cut in half 1 cucumber, cut into half-moons 1/4 cup pitted olives (optional) 1/4 cup light mayonnaise Directions 1. Heat grill to medium-high. Bring a large pot of lightly salted water to boiling. Split tenderloins lengthwise almost all the way through and flatten like a book. 2. Place in a glass dish and add 1/4 cup of the Caesar dressing, turning to coat. 3. Cook pasta in boiling water for 7 minutes or as per package directions. Drain and rinse. Meanwhile, grill pork, covered, for 4 minutes per side, turning once. Transfer to a cutting board and let rest 5 minutes. 4. Combine pasta, chickpeas, artichoke hearts, tomatoes, cucumber and, if desired, olives. Blend remaining 1/4 cup dressing and the mayonnaise. Toss with pasta mixture. Slice pork; serve with pasta salad.
Posted on: Tue, 23 Jul 2013 22:05:00 +0000
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