This post is sponsored by Ronzoni and written by me. All opinions are 100% mine.
How often do you purchase gluten-free pasta? I buy it every once in a while, but when Ronzoni contacted me about their gluten-free pasta, I’ll be honest: I was unaware that they offered it. However, I was keenly interested in learning more. After all, there are quite a few gluten-free pastas on the market that are incredibly finicky and often turn to mush at a moment’s notice. I’m always a fan of discovering a pasta that can cook up nicely, retain a good bite, and not turn to mush if I blink and leave it in the water for 10 seconds too long.
If you’re familiar with Ronzoni, you’ll know they also make regular “gluten-full” pasta. I asked them about cross-contamination, and here’s what they had to say:
“Ronzoni Gluten Free™ Pasta is also produced in a dedicated gluten free facility. When the ingredients arrive at the facility, they are verified to be gluten free and then each step in the manufacturing process is strongly controlled in order to protect the product from gluten contamination.”
Good to hear, Ronzoni!
So once the pasta arrived, I got to work preparing this lovely pasta salad recipe they shared with me. Cooking the pasta was a breeze – I just followed the instructions and it was the perfect texture. And while I’m not generally a pasta salad fan, I have to say, this pasta made a really nice salad. It was delicious at room temperature and served chilled. I brought it to my co-workers the following day and got several compliments on it! (The only person that knew it was gluten-free pasta was someone who has celiac disease.) It obviously passed the taste test of gluten-eaters, which is a good sign.
I’m definitely a fan of Ronzoni. I’ll be checking for it the next time I’m at the store looking for pasta (this weekend, in fact!).
Southwestern Penne Pasta Salad, recipe courtesy of Ronzoni (gluten-free, dairy-free)
1 pkg Ronzoni Gluten Free Penne
1 can (14 oz) black beans, drained and rinsed
1 cup thawed frozen corn
1 each large red and orange pepper, diced
3 green onions, sliced
1/2 cup chopped fresh coriander (cilantro) leaves
1/3 cup canola oil (I used olive)
1/4 cup lime juice
1 tbsp honey
1 clove garlic, minced
1 tsp each finely grated lime zest, ground cumin, and chili powder
1/2 tsp each salt and pepper
1 avocado, diced (optional)
1. Cook Ronzoni Gluten Free Penne according to package directions. Rinse under cold running water until cool; drain.
2. Toss penne with black beans, corn, red and orange pepper, green onions and coriander.
3. Whisk canola oil with lime juice, honey, garlic, lime zest, cumin, chili powder, salt and pepper until combined. Toss with the penne mixture. Stir in the avocado (if using) just before serving.
4. May be served warm or chilled. To serve chilled: refrigerate for 20 minutes.
Want more information about Ronzoni’s gluten-free pastas and recipes? Visit http://www.ronzoniglutenfree.com/ for additional product information and recipes!