Grilled Southwestern Pasta Salad
- 8 oz. multigrain or whole-wheat penne
- 8 oz. lean boneless sirloin steak
- 1/2 tsp. each ground cumin
- 3 medium poblano chile peppers
- 1 ear fresh corn
- 1 medium Sweet onion
- Nonstick spray
- 2 large ripe tomatoes
- 1 tbsp. olive oil
- 1/4 c. lime juice
- 1/2 c. Chopped cilantro
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.