Here's a quick and easy summertime pasta salad that's sure to please your guests at your next picnic or BBQ. No mayo needed -- just a touch of olive oil and lemon juice will do the trick, and the fresh corn, lemon zest and zucchini add the perfect sweet touch!
Gluten-Free Zucchini n' Corn Pasta Salad
Gluten-Free and Vegan
1/2 pound gluten-free penne pasta
2 large zucchini, thinly sliced crosswise
10 small button mushrooms, thinly sliced
1 (10oz.) package frozen corn kernels, thawed and drained
3 cups fresh spinach
1 tsp. grated lemon zest
2 Tbsp. lemon juice
2 Tbsp. extra-virgin olive oil
4 chives, finely chopped
¼ tsp. crushed red pepper
½ tsp. sea salt
¼ tsp. freshly ground black pepper
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.
In a small mixing bowl, combine lemon zest, juice, olive oil, chives, red pepper, sea salt and black pepper; whisk well to combine.
Pour olive oil mixture over cooked pasta mixture; gently toss to combine.
Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.
Serve chilled or at room temperature.
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