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 review Yum! 5/5 Love those little stuffed peppers Paul R Smith

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

Mise en place

• If using dried mushrooms, soak in boiling water for 30 minutes, drain well then slice thinly

Method

1. Cook the pasta in salted boiling water as instructed on the packet. We have a comprehensive list of pasta cooking times here
2. Drain well
3. Mix all of the ingredients together in a serving bowl
4. Whisk up the dressing ingredients and season to taste
5. Mix the dressing into the salad
6. Chill and serve

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