Corn and Zucchini Gluten-Free Lemon Pepper Fusilli Pasta Salad with Goat Cheese

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
2 oz. fresh goat cheese


  1. Preheat the grill to medium heat.
  2. In a large bowl, toss 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. Drained and spread pasta out on a baking sheet. Pat dry with paper towels
  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. Add orzo, corn, zucchini, and remaining cilantro and mix well. 
  6. Divide pasta into serving dishes and top with goat cheese dollop. Serve and enjoy!