Pork, bean and pasta salad
This healthy salad recipe is a great use for leftover roast pork.
I've used dried shiitake mushrooms as they are a great kitchen stand-by but fresh mushrooms of any type will do
| Pork, bean and pasta salad | |
|---|---|
 |
| Served with a few cream cheese stuffed peppers | |
| Servings: | Serves 2 |
| Calories per serving: | 934 |
| Ready in: | 45 minutes |
| Prep. time: | 35 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 2nd March 2014 |
|
Best recipe reviewYum! 5/5 Love those little stuffed peppers |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150 g dried pasta of your choice, I used macaroni
- 200g cooked roast pork, cubed
- 1 cup of dried shiitake mushrooms
- 1 eating apple, peeled, cored and chopped
- A few spring onions, chopped
- 1 tin of mixed beans, thoroughly rinsed and drained
dressing
- 2 tablespoons cider vinegar
- 2 tablespoons of olive oil
- A dash of balsamic vinegar
- ½ teaspoon sugar
- A pinch of salt
- If using dried mushrooms, soak in boiling water for 30 minutes, drain well then slice thinly
Method
- Cook the pasta in salted boiling water as instructed on the packet. We have a comprehensive list of pasta cooking times here
- Drain well
- Mix all of the ingredients together in a serving bowl
- Whisk up the dressing ingredients and season to taste
- Mix the dressing into the salad
- Chill and serve
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