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I love making this mayo-less summer pasta salad with arugula, spinach, sun dried tomatoes, capers, fresh shaved Parmesan cheese and a splash of balsamic and oil.

Summer Pasta Salad with Baby Greens

It’s great for lunch or dinner, and has a healthy serving of baby greens. In the summer, when tomatoes are at their sweetest, I replace the sun dried tomatoes with fresh tomatoes from my garden.

I usually have this for dinner on those warmer nights when I want a meatless meal or just something light, and because it has pasta in it, I feel full and satisfied after I eat it. The portions are pretty large for under 200 calories. This also makes a great side dish if you reduce the portions when you’re grilling up some burgers or chicken.

I love making this mayo-less summer pasta salad with arugula, spinach, sun dried tomatoes, capers, fresh shaved Parmesan cheese and a splash of balsamic and oil.

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Prep: 20

Total: 20

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Yield: 4 Servings

Serving Size: 1 1/2 cups

Ingredients

▢ 3 oz about 4 cups baby arugula and baby spinach mix
▢ 5 oz gluten-free or wheat pasta
▢ 1/3 cup sun dried tomatoes, sliced thin
▢ 2 tbsp capers, drained
▢ 2 tbsp balsamic vinegar
▢ 1 1/2 tbsp extra virgin olive oil
▢ salt and fresh pepper to taste
▢ 2 tbsp freshly shaved Parmigiano Reggiano

Instructions

Boil pasta in salted water according to package directions. When done, drain and rinse under cold water.
In a large bowl, combine the pasta, baby greens, sun dried tomatoes, capers, olive oil, vinegar, salt and pepper. Toss well then just before serving top with fresh shaved parmesan.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 169 kcal, Carbohydrates: 29.5 g, Protein: 6 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 271 mg, Fiber: 4 g, Sugar: 4 g

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Makes about 6 cups.