Dorothy Lynch Pulled Pork Pasta Salad
- Prep time: 20 Minutes
- Cook time: 12 Minutes
- Serves: 8
Ingredients
- 1 lb. short pasta (we like fusilli or penne)
- 2 T. apple cider vinegar
- 1 tsp. hot sauce
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- Pinch cayenne pepper
- 1/2 c. mayonnaise
- 1 c. Dorothy Lynch Home Style
- 1 red bell pepper, seeded and chopped
- 2 ribs celery, finely chopped
- 2 scallions, thinly sliced
- 8 oz. pulled pork
- Salt and pepper to taste
- Prep time: 20 Minutes
- Cook time: 12 Minutes
- Serves: 8
The Method
- Bring 4 quarts of water to a boil over high heat.
- Add the pasta and cook until tender – per package directions.
- Drain and rinse with cold water to cool pasta. Transfer to a large bowl.
- In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and Dorothy Lynch.
- Add vegetables and coat in mixture.
- Pour dressing and vegetable mixture over pasta and mix well.
- Place the pork on top and season with salt and pepper to taste.
- Cover and refrigerate until cool, toss pork and pasta well.
- Serve!
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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