This delicious pasta salad uses so many fresh seasonal ingredients!  The vinaigrette is made with basil and has an incredibly fresh taste!  The pasta is tossed with fresh corn, spinach, yellow squash and zucchini and goat cheese and topped with avocado and roasted golden beets.  The original recipe didn’t call for Parmesan Cheese so I didn’t use it but I included it in my version of the recipe because the whole time I was eating I was thinking how good it would be with a little shaved Parmesan!  Cherry tomatoes would add color and be very tasty in this pasta also.  Play around with it and make it your own.  You really can’t go wrong with local fresh vegetables!  Keep scrolling for the recipe and let me know if you make it and what you added!

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Recipe adapted from Half Baked Harvest