Serve with: Tomato-Garlic Bread (see recipe below).
* 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 Caesar dressing, turning to coat.
* Cook pasta in boiling water 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 mayo. Toss with pasta mixture. Slice pork; serve with pasta salad.
FOR TOMATO-GARLIC BREAD
Brush 4 thick slices Italian bread with 2T olive oil. Brill bread, oiled side down, on grill after removing pork, for 2 mins. Cool slightly. Rub oiled side of each slice with half clove garlic. Top with a thick slice of fresh tomato and sprinkle with sea salt. Grate parmesan cheese on top and return to grill long enough to melt cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (821g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 328 (32%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 153.5mg||47 %|
|Sodium 1885mg||65 %|
|Potassium 1810.3mg||48 %|
|Total Carbohydrate 109.2g||32 %|
|Dietary Fiber 18.1g||72 %|
|Sugars, other 91.1g|
|Protein 65.1g||93 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1014
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