Summer Garden Harvest Pasta Salad

Summer garden harvest season has arrived, along with the warmer weather and longer days. Fresh tomatoes, basil, chive, garlic and broccoli take center stage in this recipe, although other seasonal garden or farmers market veggies can also be used. This colorful pasta can be served warm or cold, making it an easy dish to prepare ahead of time for an easy dinner or flavorful meal for a backyard gathering.

Yield: 4, 1½ CUP SERVINGS

½ package gluten-free pasta

1 head broccoli, chopped

1 pint mushrooms, stemmed and chopped

1 garlic clove, peeled

2 tomatoes, chopped

1 Tbsp balsamic vinegar

1 Tbsp olive oil

2 Tbsp butter

Salt and pepper to taste

1 Tbsp fresh basil, diced

1 Tbsp chives, diced

1 cooked chicken breasted, diced (optional)

Cook pasta as the box instructs and drain.

In a large skillet, add ¼ cup water. Heat on medium heat. Add chopped broccoli and cover with lid, creating steam.

Cook for 5 minutes and then shut off the burner and allow to steam with the lid on for 10 minutes. Broccoli will be bright green when complete.

In a separate medium skillet, sauté mushrooms along with whole garlic clove and
2 tablespoons of butter for 8 to 10 minutes. Until mushrooms are golden brown.

In a bowl, mix chopped tomatoes, 1 teaspoon sea salt, balsamic vinegar, olive oil and allow to sit for 10 minutes.

To assemble the pasta bowl, add pasta, broccoli, mushroom, chicken, tomatoes, top with basil and chives. Season with cracked pepper.

Recipe courtesy of Tiffany Hinton, GF Mom Certified. Connect online at @gfmomcertified and listen to Tiffany’s podcast, Cultivating Guts, on Spotify or iTunes.