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Gluten-Free Summer Corn Pasta Salad
http://www.celiac.com/articles/23001/1/Gluten-Free-Summer-Corn-Pasta-Salad/Page1.html
Amie Valpone

Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple.  Amie shares her passion for and approach to ‘Clean Eating’ by focusing on natural, whole foods and ingredients that are good for you and your body. Not limiting her focus to companies and brands, Amie works hands-on with individuals and groups as a Food Allergy Concierge and Healthy Family Pantry Stylist to guide them through their transition into a healthier lifestyle. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.

Amie works one-on-one with people in person and via Skype or phone to help make their lives easier and taking the stress of "thinking it's hard to live with food allergies and/or celiac."

 
By Amie Valpone
Published on 07/31/2012
 

A perfect dish for your summer BBQ or picnic!


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.