Leftovers from Peppered Pork Roast combine with this Greek-flavored pasta salad. Serve with sesame seed dinner rolls for a simple supper or lunch.
Cooking Time: 12 minutes
1 Hatfield Marinated Peppercorn Loin Filet, cooked and cut into thin strips
1 small cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup Greek vinaigrette dressing
12 ounces penne or ziti pasta, cooked and drained
6 ounces crumbled feta cheese
1/2 cup chopped fresh mint leaves
In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.