Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

*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

322 calories; 12 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 38 mg cholesterol; 256 mg sodium. 548 mg potassium; 27 g carbohydrates; 4 g fiber; 3 g sugar; 26 g protein; 0 g trans fatty acid; 583 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 93 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 3 mg iron;

Reviews