A perfect dish for your summer BBQ or picnic!

Gluten-Free and Vegan

Gluten-Free Summer Corn Pasta SaladIngredients:

  • 1/2 pound gluten-free penne pasta
  • 3 large zucchini, thinly sliced crosswise
  • 4 baby portabello mushrooms, thinly sliced
  • 1 (10oz.) package frozen corn kernels, thawed and drained
  • 4 cups fresh spinach
  • 2 tsp. grated lemon zest
  • 2 Tbsp. lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • 2 chives, finely chopped
  • ¼ tsp. chili powder
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground black pepper

Instructions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with zucchini, mushrooms, corn and spinach. Set aside.
  2. In a small mixing bowl, combine lemon zest, juice, olive oil, chives, red pepper, sea salt and black pepper; whisk well to combine.
  3. Pour olive oil mixture over cooked pasta mixture; gently toss to combine.
  4. Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.
  5. Serve chilled or at room temperature.

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