Instructions: Cook the pasta in plenty of boiling water seasoned with a vegetable-flake salt substitute. When almost done, turn off the heat and add the peapods and waterchestnuts. Cover. Set aside.

In a small saucepan, combine honey, vinegar, orange juice and oil. Season with a pinch of salt and pepper. Place on lowest heat to simmer and reduce. Add a little pasta water if necessary.

Slice the pork into bite sized slivers no longer than the penne. Set aside. Drain the pasta well.

Spray a wok or large frying pan. Saute the garlic in oil for 1 minutes. Add the pasta and continue to saute until the garlic is lightly browned. Add the onions, celery, zucchini and seasonings. Stir fry for 2 to 3 minutes. Add the tomatoes and toss; reduce heat.

Add the sliced pork to the honey balsamic dressing; toss to coat.

Plate the pasta with the salad greens. Top with the pork and sauce. Top with crumbled feta. Serve immediately.

NOTES : Pasta with mesclun, pork and a sweet dressing! Wonderful! The feta provides a sour bit of contrast. [ kitpath@earthlink.net 2001-10 ]

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