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Grilled Southwestern Pasta Salad isn't your everyday salad -- it's a hearty salad made with grilled steak, fresh vegetables and multigrain pasta and just the right amount of cumin, fresh cilantro and lime juice. -- Arlene Burnett

• 8 ounces lean boneless sirloin steak
• 1/2 teaspoon each ground cumin, salt and pepper
• 3 medium poblano chile peppers, halved and seeded
• 1 ear fresh corn, husked
• 1 medium sweet onion, sliced 1/2-inch thick
• Cooking spray
• 2 large ripe tomatoes, cut in bite-size chunks
• 1 tablespoon olive oil
• 1/4 cup lime juice
• 1/2 cup chopped cilantro

Cook pasta in a pot of lightly salted boiling water as package directs. Drain. Rinse under cold water, drain again. Transfer to a large serving bowl.

Heat outdoor grill. Rub steak with ¹/₂ teaspoon each of the cumin, salt and pepper. Coat steak, peppers, corn and onion with cooking 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.

Serve at room temperature.

Serves 4.

--"Woman's Day: Tuesday Night is Pasta Night" (Filipacchi, to be released in September, $12.99) 8 ounces multigrain or whole wheat penne pasta