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.