4 pounds cold roasted pork loin
cut in julienne strips 5 cups Italian dressing 2 tablespoons crushed dried basil 2 tablespoons crushed dried oregano 3 pounds rotini pasta
uncooked 1 1/2 pounds broccoli flowerettes
cooked crisp-tender & cooled 6 cups diced fresh tomatoes 3 cups sliced black olives 2 cups thinly sliced green onions Lettuce leaves
as needed Parsley (OPTIONAL)
Marinate pork in Italian dressing and seasonings a minimum of 4 hours or overnight. Cook rotini following package directions; drain. Rinse with cold water; drain. Toss vegetables, pasta, pork and Italian dressing until well combined. Serve on lettuce leaves with parsley garnish. Portion size: 8 ounces.