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Pork Confetti Pasta Salad
Freda Reddig, Fessenden, ND

2 cups cooked pork roast, cut into bite-size pieces
7 ounces salad ring pasta
3 hard boiled eggs, divided
1 cup mayonnaise-type salad dressing
cup whipping cream
1 clove garlic, finely minced
1 teaspoon Old Bay seasoning
teaspoon Italian seasoning
Dash white pepper
cup diced celery
1 cup broccoli florets
1 cup finely shredded carrots
cup finely chopped Vidalia onion
cup diced red bell pepper
cup diced green bell pepper
cup diced yellow bell pepper

Cook pasta according to package directions; drain. Rinse with cold water and drain.

Saving an egg for garnish, remove yolks from remaining 2 eggs. Mash yokes. Combine salad dressing and cream and stir in mashed egg yolks, garlic, and remaining seasonings. Beat until smooth.

Combine pork, pasta, celery, broccoli, carrots, onion, bell peppers and rest of chopped egg whites. Add dressing and gently toss. Pour into serving bowl and garnish with remaining sliced egg.

Refrigerate at least 4 hours before serving.

Makes eight 1-cup servings.

Nutritional Information
Nutrition Analysis: Each serving provides approximately: 480 calories, 15 g protein, 31 g carbohydrates, 2 g fiber, 33 g fat, 141 mg cholesterol, 79 mcg folate, 2 mg iron, 402 mg sodium