Gluten-Free Summer Corn Pasta Salad

A perfect dish for your summer BBQ or picnic!

Gluten-Free and Vegan

Celiac.com Sponsor (A12):
Ingredients:

• 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.