Summer Garden Pasta

If you have a garden, you probably have an abundance of zucchini, tomatoes, and herbs.  You’re probably also sick of plain roasted zucchini, tomato salads, and zucchini bread.  Here’s another solution to use all of your produce in a different and healthy way. 

This pasta is good warm or room temperature.  Add chicken breast to bump up the protein (I did) or enjoy vegetarian style- either way is yummy.  Enjoy!

Garden Pasta Salad

For the dressing:

1 clove garlic, minced

¼ cup red wine vinegar

¼ cup extra virgin olive oil

Kosher salt/pepper

For the salad:

8 oz. whole wheat spaghetti or linguini

1 medium zucchini

4 tomatoes, seeded and diced (any color/variety)

½ cup crumbled feta cheese

½ cup fresh basil, thinly sliced

2 teaspoons fresh thyme, chopped

Kosher salt/pepper

Dressing:  Combine all ingredients in a measuring cup or bowl and whisk until incorporated (add salt and pepper to taste)

Set aside 

Salad:  Bring large pot of water to a boil, salt the water, and cook according to package direction

Using a vegetable peeler (or mandolin), shave zucchini into thin strips and add to pasta water for the last minute of cook time

Drain pasta and zucchini and place in a large bowl

Add tomatoes, feta, and basil, thyme (add chicken or other protein if using) and toss to combine

Add dressing and toss

Season with salt and pepper