1 cup roasted florina sweet pepper strips, drained and coarsely chopped
1/3 cup halved kalamata gourmet black olives, drained
Parmesan cheese and fresh basil, for garnish, if desired
Prepare pork roast according to package. Shred cooked pork using two forms, keep warm. Meanwhile, cook pasta in large pot of salted, boiling water. Return pasta to same pot. Add salad dressing, pesto, red pepper strips, and olives. Garnish with fresh Parmesan cheese and basil if desired. Serve with pork.
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