Beefy Pasta Salad

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Published on Midwest Living (http://www.midwestliving.com)

Beefy Pasta Salad

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Makes: 4 servings
Start to Finish 30 mins

Ingredients

1 cup dried multigrain penne pasta (about 3 1/2 ounces)
2 ears of corn, husks and silks removed
Nonstick cooking spray
12 ounces boneless beef sirloin steak, cut into thin bite-size strips, or 2 cups shredded cooked beef pot roast (10 ounces)*
1 cup cherry tomatoes, halved
1/4 cup shredded fresh basil
2 tablespoons finely shredded Parmesan cheese
3 tablespoons white wine vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Finely shredded Parmesan cheese (optional)

Directions

In a 4- to 6-quart Dutch oven, cook pasta according to package directions, adding corn for the last 3 minutes of cooking time. Using tongs, transfer corn to a large cutting board. Drain pasta. Rinse in cold water and drain again; set aside. Cool corn until easy to handle.
Meanwhile, coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. Add beef strips. Cook for 4 to 6 minutes or until slightly pink in the center, stirring occasionally. (If using shredded beef, cook until heated through.) Remove from heat and cool slightly.
On a cutting board, place an ear of corn pointed end down. While holding corn firmly at stem end to keep in place, use a sharp knife to cut corn from cobs, leaving corn in planks; rotate cob as needed to cut corn from all sides. Repeat with the remaining ear of corn. In a large bowl, combine pasta, beef, tomatoes, basil, and the 2 tablespoons Parmesan cheese.
In a screw-top jar, combine vinegar, oil, garlic, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Gently fold in corn planks or place corn planks on top of individual servings. Serve immediately. If desired, garnish with additional Parmesan cheese.

Tip

*Test Kitchen Tip: If you have leftover beef pot roast, use it in this pasta salad. Simply shred the meat and use 2 cups of it in the salad.

Nutrition Facts

(Beefy Pasta Salad)

Servings Per Recipe 4, vit. C (mg) 9, sugar (g) 3, vit. A (IU) 583, Monosaturated fat (g) 7, sat. fat (g) 3, fiber (g) 4, Polyunsaturated fat (g) 1, chol. (mg) 38, cal. (kcal) 322, pro. (g) 26, Fat () 1, carb. (g) 27, Fat, total (g) 12, Lean Meat () 3, Starch () 2, iron (mg) 3, calcium (mg) 71, Potassium (mg) 548, sodium (mg) 256, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 93, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 8, Riboflavin (mg) 0, Thiamin (mg) 0

Source URL (retrieved on May 18, 2013): http://www.midwestliving.com/recipe/salads/beefy-pasta-salad/

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