• 1/4 lb. cooked lean pork loin, thinly sliced
• 1 cup frozen peas, thawed
• 1 small red bell pepper, chopped
• 1-1/2 cups cooked macaroni, drained
• 2 medium carrots, diagonally sliced
• 2 Tbs. vegetable oil
• 3 Tbs. red wine vinegar
• 1 clove garlic, crushed
• 1/2 tsp. Italian herb seasoning
• 1/2 tsp. sugar
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup shredded cheddar cheese

Place pork, peas, bell pepper, and cooked macaroni in a large serving bowl. Place carrots in a steamer basket over boiling water. Cover pan and steam 8-10 minutes, or until just tender. Add carrots to pork mixture. For dressing, place remaining ingredients, except cheese, in a jar with a tight-fitting lid. Shake vigorously and pour over pasta mixture. Toss gently to coat. Toss in grated cheese. Serve immediately or chill, covered, up to 24 hours.

Per serving: calories 298, fat 15.9g, 48% calories from fat, cholesterol 38mg, protein 15.8g, carbohydrates 23.4g, fiber 4.2g, sugar 6.1g, sodium 315mg, diet points 6.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 1.1, Lean meat: 1.6, Fat: 2.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Chianti, or Chenin Blanc.