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4.5 from 2 votes
Gluten-Free Fiesta Pasta Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Gluten-Free and Vegan
Course: Dinner
Cuisine: American
Keyword: gluten free, pasta
Servings: 4
Calories: 340 kcal
Author: Amie Valpone
  • 1/2 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. fresh lemon zest
  • 2 Tbsp. fresh 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
  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 with a dollop of yogurt.
Nutrition Facts
Gluten-Free Fiesta Pasta Salad
Amount Per Serving (4 g)
Calories 340 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 407mg18%
Potassium 498mg14%
Carbohydrates 52g17%
Fiber 7g29%
Sugar 5g6%
Protein 11g22%
Vitamin A 3055IU61%
Vitamin C 23.7mg29%
Calcium 48mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.