Beefy Pasta Salad
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 is ready in just 30 minutes.
Ingredients
• 1 cup dried multigrain
•
penne pasta (about 3 ½ oz) •
• 2 ears of corn, husks and
silks removed
•
¼ cup shredded fresh basil
2 tbsp finely shredded
Parmesan cheese
3 tbsp white wine vinegar
• Nonstick cooking spray • 2 tbsp olive oil
• 12 oz boneless beef sirloin
steak, cut into thin bite-size
strips, or 2 cups shredded
cooked beef pot roast (10
oz)* • 1 clove garlic, minced
• 1 cup cherry tomatoes,
halved
• ¼ tsp salt
• ⅛ tsp ground black pepper
• Finely shredded Parmesan
cheese (optional)
Instructions
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.
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