Corn and Zucchini Gluten-Free Lemon Pepper Fusilli Pasta Salad

Serving Size: 2-3
Prep Time:  15 minutes 
Cook Time: 20 minutes 
Total Time:  35 minutes 


8-9 oz. Pappardelle's Gluten-Free Lemon Pepper Fusilli
3 ears of corn, shucked
1 lb. zucchini, halved lengthwise
1/4 cup extra-virgin olive oil
Salt & pepper, to taste
1/4 cup mayonnaise
3 Tbsp. fresh lime juice
1 Tbsp. shallot, minced
1/2 tsp. ancho chile powder
1-1/2 cups cilantro, coarsely chopped 


  1. Preheat the grill to medium heat.
  2. Coat corn and zucchini with 1 Tbsp. olive oil and season with salt & pepper.
  3. Grill corn and zucchini until charred and crisp-tender, about 10 minutes for zucchini and 15 minutes for corn. Transfer to a cutting board and let cool. Cut kernels off the corn cobs and coarsely chop the zucchini. Transfer to a large bowl.
  4. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside. 
  5. In a large bowl, whisk mayonnaise with remaining 3 Tbsp. olive oil, lime juice, shallot, chile powder, and 1/2 cup cilantro. Season with salt and pepper.
  6. Add the pasta, corn, zucchini, and remaining cilantro and mix well. 
  7. Divide pasta into serving dishes and enjoy!