Disclaimer: This Pasta Salad is part of a sponsored collaboration with the National Pork Board. All opinions are 100% mine.
It’s Summer and one of the most delicious, relaxing and easy things to make for Sunday lunch is a pasta salad and pork chops. This is a super common vacation lunch in Chile. 30 minutes and it’s ready. We share the work with my husband: I take care of the salad and he takes over the grill. My daughters set the table and in 30 minutes we are enjoying lunch. That’s why I’m such a fan of ¡Prende el sabor!
This Sunday in particular, we decided we’d try a recipe with exotic flavors, which we love. In my opinion, pork allows a lot of room to get creative in the kitchen. In this case, Korean flavors worked wonderfully. We enjoyed juicy and tender pork chops. They also get this super attractive color. And only 10 minutes on the grill. Remember that the ideal temperature for pork chops and loin is 145-160F or 62-71C. If possible, use a digital thermometer.
To see the recipe for Korean Pork Chops with Gochujang marinade visit the page Pork be Inspired. We made this exact recipe and it’s perfect and delicious. Pork Be Inspired in the website Grill for it! helps you organize your grills this Summer: choose your favorite recipe, your music, and the activity you will share with your friends. You can even have an invitation to send to your friends and family. What are you waiting for? You too can enjoy a relaxed and delicious Sunday.
The pasta salad that accompanies this recipe is super simple and you can adjust to your taste. If you have pesto or yogurt you can use it instead of mayonnaise. You can add peas, chopped celery, pickles or olives. Whatever you have at hand. In my opinion, avocado and tomato should not be missed. Enjoy!
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Pasta salad with grilled pork chops
- 2 cups pasta, cooked
- 1 cup cherry tomatoes, halved
- 5 green onions, chopped
- 1 cup boiled corn
- 1 avocado, diced
- 2 tablespoons parsley, chopped
- 2 tablespoons mayonnaise
- salt and pepper
- In a bowl, mix the noodles with the mayonnaise, tomatoes, green onions, avocado, and corn.
- Combine and taste. Adjust seasoning.
I always add to salads the juices released by the meat. It makes them very tasty, but remember to mention this to your vegetarian friends.