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ShareBeefy Pasta Salad
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 322
- Protein(gm): 26
- Carbohydrate(gm): 27
- Fat, total(gm): 12
- Cholesterol(mg): 38
- Saturated fat(gm): 3
- Monosaturated fat(gm): 7
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 4
- Sugar, total(gm): 3
- Vitamin A(IU): 583
- Vitamin C(mg): 9
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 8
- Pyridoxine (Vit. B6)(mg): 1
- Folate(µg): 93
- Cobalamin (Vit. B12)(µg): 1
- Sodium(mg): 256
- Potassium(mg): 548
- Calcium(DV %): 71
- Iron(DV %): 3
- Starch(d.e): 2
- Lean Meat(d.e): 3
- Fat(d.e): 1
Diabetic Exchanges
- 1 cup dried multigrain penne pasta (about 3-1/2 ounces)
- 2 ears of 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)*
- 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
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Finely shredded Parmesan cheese (optional)
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.
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*
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.
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