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Grilled Southwestern Pasta Salad

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 40 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 8 oz multigrain or whole-wheat penne
  • 8 oz. lean boneless sirloin steak
  • 1/2 tsp. each ground cumin, salt and pepper, divided
  • 3 medium poblano chile peppers, halved and seeded
  • 1 ear fresh corn, husked
  • 1 medium sweet onion, sliced 1/2 inch thick
  • Nonstick spray
  • 2 large ripe tomatoes, cut in bite-size chunks
  • 1 Tbsp olive oil
  • 1/4 cup lime juice
  • 1/2 cup chopped cilantro
make it
1. 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.

2. 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.

3. 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.

4. 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.

5. Add remaining cumin, salt and pepper and remaining ingredients to bowl; toss to mix and coat.
Notes
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