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Gluten-Free & Vegan Summer Corn Pasta Salad

Amie Valpone
mbg Contributor By Amie Valpone
mbg Contributor
Amie Valpone is a Manhattan-based chef, culinary nutritionist, professional recipe developer, food photographer, writer and motivational speaker specializing in simple gluten-free, soy-free and dairy-free ‘clean eating’ recipes.

This gluten-free and vegan salad recipe is perfect for summer!

Ingredients

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

Instructions

  • 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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