Pork and Egg Salad with Chicken and Cheese

• Serves: 6, 6

Ingredients
500g Pasta Swirls
200g snow peas
150g chicken thighs
4 eggs
200g pork
1 red capsicum
1 stick celery
200g cheese
1/4 cup white vinegar
1/3 cup olive oil
2 tablespoons chives
1 teaspoon whole grain mustard

Method
Cook pasta to packet instructions.
Top and tail snow peas.
Cut chicken into bite size pieces and boil until cooked through.
Drain and allow to cool.
Hard boil the eggs.
Peel and cut in halves.
Slice pork and cook in a frypan.
Allow to cool.
Chop capsicum.
Slice celery.
Cube cheese.
Drain pasta and wash with cold water to cool down.
Place snow peas, chicken, pork, capsicum, celery, cheese and pasta in a salad bowl.
Arrange eggs on top.
In a jar combine vinegar, olive oil, chives and mustard and shake well.
Drizzle over salad and place in the fridge for 10 minutes to cool further.
Serve with bread.