Beefy Pasta Salad

Beefy Pasta Salad

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From: Diabetic Living Magazine

This pasta salad with beef is the perfect choice for a summertime main dish. It uses freshly cooked corn, ripe cherry tomatoes and fragrant basil and it's ready in just 30 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 cup dried multigrain penne pasta (about 3½ ounces)
  • 2 ears 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) (see Tip)
  • 1 cup cherry tomatoes, halved
  • ¼ cup shredded fresh basil
  • 2 tablespoons finely shredded Parmesan cheese
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Finely shredded Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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: 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 information

  • Serving size: 1⅓ cup
  • Per serving: 322 calories; 12 g fat(3 g sat); 4 g fiber; 27 g carbohydrates; 26 g protein; 38 mg cholesterol; 3 g sugars; 256 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 2 starch, 1 fat

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