Hidden Valley

Pork and Pasta Salad

Hidden Valley


600g lean diced pork
1 tbspn virgin olive oil
375g spiral pasta
1 cup sugar snap or snow peas
1 cup fresh cut asparagus or celery cut into 3cm lengths
2 oranges peeled and segmented
1 red capsicum, seeded and cut into strips

1 tbspn olive oil
2 tbspns fresh orange juice
2 tbspns freshly chopped HIDDEN VALLEY HERB coriander
freshly cracked pepper

olive oil

100ml honey



Heat oil in large frypan, lightly brown pork, cook 6 - 8 minutes. Remove. Cook pasta in boiling water according to packet. Drain and place in large serving bowl. Top and tail peas then gently simmer peas and asparagus or celery 1 - 2 minutes; add to pasta with pork, orange and capsicum.

Toss gently with dressing to combine, season with pepper. Can be served hot or cold.


{Serves 4}


Hidden Valley