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Roast Pork Vinaigrette




Source of Recipe


Internet


List of Ingredients




4 pounds cold roasted Pork center-cut loin, sliced in julienne strips
5 cups Italian dressing
2 tablespoons crushed dried basil
2 tablespoons crushed dried oregano
3 pounds rotini pasta, uncooked
1.5 pounds broccoli florets, cooked crisp-tender and cooled
6 cups diced fresh tomatoes
3 cups sliced black olives
2 cups thinly sliced green onions Parsley (optional)


Recipe



Marinate pork in Italian dressing and seasonings, for a minimum of 4 hours or overnight.
Cook rotini, following package directions; drain. Rinse with cold water.
Toss vegetables, pasta, pork and Italian dressing until well combined.
Serve on a bed of lettuce leaves with parsley garnish.
Yield 48 (8-ounce) servings.