Grilled Southwestern Pasta Salad

grilled southwestern pasta salad

I love this summer dinner.  Grilled fresh veggies combined with lime and cumin give it a ton of flavor–no sugary or fattening sauce necessary.  Use whole grain pasta and a lean cut of beef to keep it healthy.

serves 4; 40 min total

From Woman’s Day

 

8 oz multigrain or whole-wheat penne

8 oz lean boneless sirloin steak

1/2 tsp each ground cumin, salt and pepper

3 medium poblano chili peppers, halved and seeded (optional)

1 ear fresh corn, husked

1 medium sweet onion, sliced 1/2 in. thick

Nonstick spray

2 large ripe tomatoes, cut into bite-size chunks

1tbs olive oil

1/4 cup lime juice

1/2 cup chopped cilantro

Directions

  • Cook pasta in a large pot of lightly salted water as package directs. Drain; rinse under cold water and drain again. Transfer to a large serving bowl.
  • Heat outdoor grill. Rub steak with 1/4 tsp each of the cumin, salt and pepper. Coat steak, peppers, corn and onion with nonstick spray.
  • Grill steak 4 to 6 minutes, turning once, for medium-rare. Remove to cutting board; let stand 5 minutes. Grill peppers, corn and onion 8 to 10 minutes, turning as needed until lightly charred and tender.
  • Cut peppers and onion into bite-size pieces and cut corn off cob; add to bowl with pasta. Slice steak thinly against the grain and add to bowl.
  • Add remaining cumin, salt and pepper and remaining ingredients to bowl; toss to mix and coat

Nutritional Information (per serving)

Calories 410
Total Fat 9g
Saturated Fat 2g
Cholesterol 38mg
Sodium 331mg
Total Carbohydrate 65g
Dietary Fiber 8g
Sugars n/a
Protein 25g
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