Pork and Pasta Salad

• 3/4 lb. Cooked Carolina Pride™ Pork
• 1/2 cup Diagonally Sliced Carrots
• 8 oz. Spinach Fettuccine
• 1 small Bermuda onion, sliced and separated into rings
• 1 cup Tarragon Vinegar
• 1/3 cup Cooking Oil
• 1/8 tsp. Dried Tarragon, crushed
• 1/8 tsp. Dried Basil, crushed

Cut pork into 1/2 inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10 to 12 minutes or till crisp-tender. Cook fettuccine according to package directions. Rinse well with hot water. In a large bowl combine pork, carrots, fettuccine and onion.

For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettuccine mixture. Toss gently to coat. Chill 2 to 4 hours. Toss again before serving. Serves 4.