Pineapple, Pork and Pasta Salad

• 1 lb boneless pork chop, cut into 1/2-inch cubes
• 1 teaspoon olive oil
• 8 ounces rotini pasta, uncooked
• 1 (20 ounce) can pineapple chunks, drained
• 34 cup diagonally sliced celery
• 12 cup chopped dates
• 2 cups fresh spinach leaves
• 2 tablespoons chopped fresh mint leaves
• 4 tablespoons vinaigrette dressing

1. Heat oil in large nonstick skillet over medium-high heat.
2. Cook pork 4-5 minutes or until nicely browned, stirring frequently.
3. Remove from heat and cool.
4. Place in salad bowl.
5. Meanwhile, cook pasta according to package directions; rinse under cold running water; drain.
6. Add pasta, pineapple, celery, dates, spinach and mint to salad bowl; toss to combine.
7. Just before serving, drizzle raspberry vinaigrette over entire mixture.
8. Toss to coat evenly.
9. Serve evenly.
10. *Note: Omit olive oil if using cooked cubed pork.
11. Combine all ingredients; drizzle with salad dressing; toss before serving.
12. Serving Suggestions.
13. While the recipe uses cubed boneless pork chops, this salad is a good way to use leftover pork.

pork chop, olive oil, rotini pasta, pineapple, celery, dates, fresh spinach leaves, mint leaves, vinaigrette dressing

Taken from www.food.com/recipe/pineapple-pork-and-pasta-salad-299855 (may not work)