We had a chance this summer to partner with Amy’s Kitchen to make some pretty incredible recipes using fresh summer farmers market finds! This post is sponsored, but full of Celiac and the Beast love and recipes made with Amy’s products – a brand I love.

I visited one of the awesome, and disgustingly hot, summer farmers markets in Phoenix. There are actually a few that are still open during our scorching summers that get up to 115 degrees. Those vendors are nuts – but I’m happy they’re still open because I can get some premium fruits and vegetables (along with meat, for those that eat it, and eggs). Just check out all the beauties I found at a market about 15 minutes from my house. Of course, Murphy loves when I bring home fresh produce, especially anything leafy and green.

Yes, I bought a lot of stuff, but I went to the market getting anything that looked awesome, and I was going to make something tasty with my finds, using as much of what I gathered as I could fit into a bowl.

Summer Farmers Market Pasta Salad + Spread

Veggie Ingredients:

1 Small Green Pepper, Diced

1 – 1 1/2 Cups Cucumber, Peeled and Diced

1 Cup Zucchini, Diced

1 Cup  Cauliflower, Chopped (uncooked, remove stems)

2/3 Cup Heirloom Tomatoes, Diced

1/3 cup Green Tomatoes, Diced

4 Green Onions, Diced

Feel free to modify these vegetables to fit your own tastes and preferences. 

Dressing Ingredients:

1/2 Cup Olive Oil (light, if possible)

1/2 Lemon, Squeezed

1 Teaspoon Dried Basil (or more to taste)

1/4 Teaspoon Salt (or more to taste)

Pepper, To Taste

1-2 Cloves Garlic, Minced

Whisk until combined.  

Directions:

Toss vegetables with dressing.

Set aside 1/4 a cup of the dressed vegetables for the spread.

Combine with two cups of cooked pasta. I used Banza high-protein chickpea pasta. That way, this salad can be grain-free as well as gluten free. The olive oil in the dressing will help keep the noodles from getting mushy, or hard and dry.

Ready to make this a full meal? 

First, you’ve got to get a pack of the newest veggie burger from Amy’s Kitchen. Check out their Sonoma Veggie Burgers. They’re dairy, gluten, and soy free burgers made with quinoa, mushrooms, oats, and nuts. You can easily make these on the grill, in the oven, or in the microwave.

Take the 1/4 cup of veggies you set aside earlier that are covered with the dressing. Combine with an equal part of vegan mayo like Just Mayo. Alternatively, you can spread the mayo on the bun and place a heap of dressed veggies on top. Either way works to give a tasty spread on top of the Amy’s Kitchen Sonoma Veggie Burgers. Pairs great with the matching pasta salad!

Sounds great, right? A light pasta salad paired with a healthy spread on a delicious vegan gluten-free burger. Thanks again to Amy’s Kitchen for this great promotion for the Summer Cook-a-Thon. I ate this Farmers Market Pasta Salad for about three days after making a huge batch. I hope you enjoy it as much as I do!

We’ve partnered with Amy’s Kitchen to also bring you this amazing Summer Cook-a-Thon Prize Pack (valued at approximately $100)!

Look at what all you could win:

• Peg and Awl No. 7 Market Tote 
• Madder Root Organic Linen Tea Towel with Mason Jar Screen Print
• Weck Tulip Jar
• Rifle Paper Co. Market List
• 5 Amy’s Free Product Vouchers ($5 value each)

Want to win? Enter using the Rafflecopter widget below!
a Rafflecopter giveaway

Tagged: #StartWithAmys, #SummerwithAmys, Amy's, Amy's Kitchen, Farmers Market, Sponsored, Start with Amys, Summer with Amys