Mediterranean Pasta Salad

Chef Richard 4 Servings 20 minutes

Leftovers from Peppered Pork Roast combine with the Greek-flavored pasta salad. Serve with sesame seed dinner rolls for a simple supper or lunch.


  • ¾ pound cooked pork roast, cut into thin strips
  • 12-ounces penne pasta, or ziti pasta, cooked and drained
  • 1 small cucumber, diced
  • 6-ounces feta cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • ½ cup fresh mint, chopped
  • ½ cup Greek vinaigrette dressing 


  • In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.

Note: Use cubed Peppered Pork Roast. If mangoes are hard to find, use 2 8-ounce cans mandarin orange segments, drained. Or 1 26-ounce jar of mango slices, drained.