Gluten-Free & Vegan Zucchini & Corn Pasta Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ½ pound gluten-free penne pasta
  • 1 large zucchini, thinly sliced crosswise
  • 6 medium button mushrooms, thinly sliced
  • 1 (10oz.) package frozen corn kernels, thawed and drained
  • 4 cups fresh organic spinach, blanched
  • 1 tsp. fresh lemon zest
  • 2 Tbsp. freshly squeezed 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
  1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and transfer to a large bowl; toss with zucchini, mushrooms, corn and spinach. Set aside.
  2. In a medium sized bowl, combine remaining ingredients and whisk to combine.
  3. Pour olive oil mixture over the cooked pasta mixture and gently toss.
  4. Transfer to a large serving bowl.
  5. Serve chilled or at room temperature.
Recipe by Jackie Ourman at