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 Facts
Serving Size: 1 ⅓ cups
This recipe serves 4.
Calories 322 Dietary Fibre 4 g
Fat Sugars 3 g
Sodium 256 mg
12 g
Carbohydrates 27 g
Source: http://www.diabeticlivingonline.com/recipe/poultry/
beefy-pasta-salad
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