This gluten-free pasta salad is easy to make and a surefire crowd pleaser to boot. Take this fresh and bright summer side dish to your next cookout, pack it in your picnic basket or enjoy it sitting cross-legged right in your backyard.
- 12 ounces gluten-free pasta, your favorite kind
- 1½ cups sweet corn kernels
- 1 cup finely grated Parmesan cheese
- 2 cloves garlic, minced
- 3 tablespoons chopped basil, plus more for garnish, if desired
- 1 teaspoon olive oil
- Salt and pepper, to taste
Bring a large pot of water to a boil and cook pasta according to package directions. Once pasta is finished cooking, drain and return to pot.
Mix in the remaining ingredients and either serve immediately or refrigerate until ready to serve. Garnish with chopped basil just before serving.
Nutrition Analysis: 300 cal, 6 g fat, 10 mg chol, 250 mg sodium, 53 g carbs, 3 g fiber, 2 g sugar, 9 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.