• 2 Ratings



  • Heat grill to medium-high. Bring a large pot of lightly salted water to boiling. Split tenderloins lengthwise almost all the way through and flatten like a book.

  • Place in a glass dish and add 1/4 cup of the Caesar dressing, turning to coat.

  • Cook pasta in boiling water for 7 minutes or as per package directions. Drain and rinse. Meanwhile, grill pork, covered, for 4 minutes per side, turning once. Transfer to a cutting board and let rest 5 minutes.

  • Combine pasta, chickpeas, artichoke hearts, tomatoes, cucumber and, if desired, olives. Blend remaining 1/4 cup dressing and the mayonnaise. Toss with pasta mixture. Slice pork; serve with pasta salad.

Crunch Time

Add a crisp, flavorful bite to the pasta salad with 1/2 cup diced sweet pepper or thinly sliced red onion.

Nutrition Facts

469 calories; 11 g total fat; 105 mg cholesterol; 773 mg sodium. 54 g carbohydrates; 44 g protein;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0