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Welcome to summer at its best – Fresh Garden to Table Eating that celebrates so many of our favorite flavors of the season!
This is a great flexible recipe that can be changed to what you have on hand.
We eat this is as a chilled meal during high summer. While some might call it a salad, I see it as more of a base to add other things to; from leftover grilled chicken, some sourdough slathered with pesto… We’ve also added cooked and cooled cannellini beans to this for a protein boost. If you add beans, plan to add more dressing to keep the flavors balanced.
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We’ve garnished with balsamic vinegar, pesto, fresh mozzarella, parmesan, olives, or whatever Italian flavors feel right that night. The main idea with this meal is to let the flavors from the garden shine. All the herbs in this recipe are easy to grow.
You can make this with regular pasta or use zucchini noodles (zoodles) or both if you have split family preferences like we do.