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
THIS looks amazing! I can’t wait to try this recipe! 🙂
This looks delcious! And you know me I’m ALL about the fresh produce!!
What a great giveaway! I agree with your cat, anything green and leafy is a win! 🙂
I love to get the hydroponic greens at my farmer’s market, and then whatever looks good to make a salad….radishes, tomatoes, peppers, cukes, fresh herbs, and then I make my own salad dressing and let’s have it with an Amy’s Rice Flour Spinach and Cheese pizza, baby!
I love the farmer’s markets! Amy’s is great too. I would do like you and use a veggie burger. Or, a rice flour cheese pizza. Also, I might use one of her soups.
I love Amy’s and you Erica! What a great and fun giveaway. Thanks for sharing this great recipe and the opportunity with us!
I would love to try anything 🙂
This is my favorite time of year…farmer’s marketing is one of my Saturday things…right after my long run. LOVE.
I think i’d make the pizza to serve cold and add extra veggies on top!
I would use the Family Marinara Pasta Sauce for spaghetti night
I love Amy’s products…when I was pregnant I lived on their Gluten Free Mac and Cheese
I’d add some fresh herbs and veggies to one of the gf frozen pizzas – yum!
I would “dress up” an Amy’s Pizza with spinach, tomatoes and fresh basil!
This salad looks amazing! Perfect for Labor Day coming up. And is Murph eating lettuce? Such a smart little guy.
I recently make a turkey meatball recipe that used Amy’s chunky tomato bisque for the sauce and I put it over spaghetti squash, you could also make the recipe using lot’s of different farmers market veggies.
I owould love to try the Black Bean & Corn Salsa from Amy’s Kitchen.
Big fan of Amy’s!
That looks amazing! I would use the Tomato Basil Pasta Sauce to make my favorite roasted veggies (squash, zucchini, sweet potatoes, onions) topped with marinara.
I enjoy going to the Farmers Market here and get upset when i can’t. Trying new recipes with some of your suggestions and products is wonderful. I am getting my husband to eat more veggies and gluten free products. Won’t do the pizza, but does eat the pasta. Thank you Amy’s for making such good food for us!! Really love the macaroni and cheese.
I would use Amy’s california burger on a bun with tomatoes from the farmer’s market.
mmm an Amy’s Pizza with fresh peppers and tomatoes and mushrooms
The Amy’s Tortellini would be great with lots of different fresh veggies!
I would say the Rice Crust Cheese Pizza since I could barbecue all sorts of fresh vegetables to top it, and then add arugula!
So many pasta salads are heavy, love that his one is so light. I’d eat that every day!