Southwestern Penne – Ronzoni GF Pasta

This post is sponsored by Ronzoni and written by me. All opinions are 100% mine.

Have you seen Ronzoni Gluten Free™ Pasta on store shelves? I have, and until recently I wasn’t sure what to think. In case you’re in the same boat, I want to share my experience with you.


The pasta is made from a blend of white rice, brown rice, corn, and quinoa. If you’re concerned about cross contamination, here’s what they 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.”

I used the spirals in their southwestern recipe (see below), and it was delicious. My family enjoyed the taste and texture of the pasta. Even my gluten eaters liked it and thought it was very similar to regular pasta.

It cooked nicely and didn’t fall apart, but the thing that really impressed me was how good the pasta is cold. Many gluten-free pastas become hard when chilled, but Ronzoni doesn’t. It’s perfect for cold pasta salads. This recipe can be eaten warm or cold. We ate it warm when I first made it, but there were some leftovers that allowed us to try it cold. We liked it both ways.


Visit the Ronzoni Gluten Free website for more product information and delicious recipes such as this one:

5.0 from 2 reviews
Southwestern Penne
  • 1 pkg Ronzoni Gluten Free™ Penne
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 cup thawed frozen corn
  • 1 each large tomato and orange pepper, diced
  • 3 green onions, sliced
  • ½ cup chopped fresh coriander leaves
  • ⅓ cup canola oil
  • ¼ cup lime juice
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1 tsp each finely grated lime zest, ground cumin and chili powder
  • ½ tsp each salt and pepper
  • 1 avocado, diced (optional)
  1. Cooking Instructions:
  2. Cook Ronzoni Gluten Free™ Penne according to package directions. Rinse under cold running water until cool; drain.
  3. Toss penne with black beans, corn, tomato, orange pepper, green onions and coriander.
  4. Whisk canola oil with lime juice, honey, garlic, cumin, chili powder, lime zest, salt, and pepper until combined. Toss with the penne mixture. Stir in the avocado (if using) just before serving.
Nutrition Information
Serving size: ~1 cup Calories: 311 Fat: 11 g Saturated fat: 1 g Carbohydrates: 48 g Sugar: 4 g Sodium: 155 mg Fiber: 4 g Protein: 6 g Cholesterol: 0 mg


About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. Cindia says:

    I would love to try it

  2. Good review, Linda. My family liked it too when I made it in a hot dish. It’s good to know that it works cold as well and doesn’t get hard in chilled salads.

  3. I have used the Ronzoni noodles twice now, once in a hot dish and once in a pasta salad and been extremely pleased both times. It is wonderful to be able to cook one dish for everyone!

  4. LOVE this pasta. I found it in the regular pasta section of my local grocery. I was intrigued that it was made from so many different grains, I don’t care for pasta made from just corn or rice. It is now my favorite pasta. Unfortunately, I have moved to southwest Colorado and can’t find it anywhere.

  5. Danlynn says:

    I have been using this brand of GF pasta for several weeks now.. consistently using the spirals, rotini, and spaghetti. I dont have any “glutened” effect after eating them so i believe them when they say its not cross contaminated. i love that it comes from a dedicated Gf facility. it is also cheaper than the other GF pasta brands that Walmart carries (yes, the walmart stores here carry them.. but in the pasta section, not the gluten free section, so if you cant find them in your local store, try looking there!) I love the taste, texture, consistency, and reheat-ability (i agree.. it makes for edible GF leftovers) of these pastas. they are our new favorite brand. these noodles even freeze well in soups. some of the other gf pasta brands become grainy or mushy after being unfrozen. but not these :) very happy

  6. Danlynn says:

    oops.. the spirals ARE called rotini… i meant to say “penne” . thats the other go-to type that we like from this brand

  7. I like the combination of flours the pasta is made with. I was just wondering how well does it reheat? does it hold it’s shape or get mushy? I have to pack a lunch living with food allergies and limited gluten free restaurants in my area. I reheat a lot.

  8. Does anyone make a gf lasagna noodle?

  9. I have written the company but have not received any response from them yet (unlike Barilla gluten free). Do you know if these are GMO free as well? As I said, I wrote the company, they acknowledged they received my letter, but they have not answered my question.

  10. Made this recipe for a Fourth of July party! Was excellent!!

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