The corn in this salad is served uncooked and fresh off the cob for a crunchy texture and very sweet flavor. To keep it in planks, be sure you cut it fairly close to the cob.
start to finish: 30 minutes
makes: 4 servings
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. 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 For dressing, in a screw-top jar combine vinegar, oil, salt, pepper, and garlic. Cover and shake well. Pour dressing 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, sprinkle with additional Parmesan cheese.
nutrition facts per serving: 322 cal., 12 g total fat (3 g sat. fat), 38 mg chol., 256 mg sodium, 27 g carb., 4 g fiber, 26 g pro.
*tip: If you have leftover beef pot roast, use it instead of the steak in this pasta salad. Simply shred the meat and use 2 cups of it in the salad.