Ingredients:

1 cup dried multigrain penne pasta (about 3 1/2 ounces)

2 ears corn, husks and silks removed

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

Finely shredded Parmesan cheese (optional)

 

In a 4 to 6 quart Dutch oven, cook pasta according to package directions, adding corn the last 3 minutes of cooking time. Using tongs, transfer corn to a large cutting board. Drain pasta. Rinse pasta in cold water and drain again; set aside. Cool corn until easy to handle. Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add beef strips. Cook 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 tip down. While holding corn firmly at stem end to keep in place, use a sharp knife to cut corn from cob, 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, 1/4 teaspoon salt, and 1/8 teaspoon 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.

 

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.

 

Prep and Cooking time: 30 minutes

Servings: 4 (1 1/3 cups each)

 

 

Recipe by: Elizabeth Burt, RD

Recipe from: Summer 2010 edition of Diabetic Living

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