Gluten-Free Fiesta Pasta Salad
Recipe type: Entree
- ½ pound 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, steamed
- 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
- 2 Tbsp. So Delicious dairy-free Greek plain yogurt
- 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 with a dollop of yogurt.
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2012/07/23/gluten-free-vegan-fiesta-pasta-salad/