Makes 4-6 servings. Difficulty
6 ounces gf penne (we used Tinkyada) 2 Tablespoons gf chicken stock 3 Tablespoons olive oil 1 Tablespoon white wine vinegar 1/4 teaspoon chipotle pepper powder 1 corn cob, kernels removed and dry roasted 1/3 cup roasted red pepper 1 small garlic clove, minced 1 Tablespoon fresh cilantro, minced 1 teaspoon salt Freshly ground black pepper
Cook gf penne according to package directions; drain and rinse. In a large bowl combine chicken stock, olive oil, vinegar and chipotle powder. Add corn, roasted red pepper and garlic. Add pasta and cilantro and gently toss to thoroughly coat. Adjust seasonings to taste with salt and freshly ground black pepper. Serve at room temperature or chill until ready to serve.