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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

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