Summer Pasta Salad with Baby Greens

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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.

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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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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5 from 6 votes
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Summer Pasta Salad with Baby Greens

169 Cals 6 Protein 29.5 Carbs 5 Fats
Prep Time: 20 mins
Total Time: 20 mins
Yield: 4 Servings
COURSE: Lunch, Side Dish
CUISINE: Italian
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.

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.

Nutrition

Serving: 11/2 cups, Calories: 169kcal, Carbohydrates: 29.5g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 271mg, Fiber: 4g, Sugar: 4g
WW Points Plus: 5
Keywords: easy summer pasta salad, pasta salad with arugula and sun dried tomatoes, pasta salad with sun dried tomatoes, summer pasta salad, Summer Pasta Salad with Baby Greens
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.

Makes about 6 cups.

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86 comments

  1. I made this for dinner last night, and it was amazing! I used feta instead of parm, cause that's what I had on hand, it was yummy with that, but I'm excited to make it again and try it with parm. Even my four and two year old ate second helpings of it. Thanks so much for sharing! And I love how fast it came together, I was running late getting home from a doctor appointment and still was able to have dinner on the table super fast.

  2. This recipe is so good! I added a squeeze of fresh lemon juice on top right before I shaved the parm on. It is over-the-top tasty! I served this alongside a nice piece of grilled salmon, also fresh squeeze lemon and a sprinkling of capers on top it as well! I think this is my new fave!
    Thanks so much for sharing!

  3. Yum! I just made this tonight and it is absolutely delicious! I don't know how you do it but the different flavors together make your taste buds sing. Thanks for another great recipe!

  4. I couldn't get baby greens because they were too expensive, so I just made this on its own. SO good! Too bad sun-dried tomatoes are so expensive or I'd make this more often.

  5. Do you have a recommendation for a EVOO that you really like. I am having a hard time finding one that I like…I probably buy ones that are too cheap.

  6. Do you have a recommendation for a EVOO that you really like. I am having a hard time finding one that I like…I probably buy ones that are too cheap.

  7. I needed a quick side for steak that wouldn't use the oven and this was PERFECT! I figured it would be good but I was surprised at how much I loved it! Even my picky green-hating Dad and boyfriend loved it!!

    quick, healthy, delicious and fairly cheap (once you have everything)-Thanks!!!

  8. And I have fresh arugula ready to harvest in my garden, perfect timing! Can't wait to try this!

  9. I have made this FOUR times now and I am IN LOVE! It is now a staple for the weekly summer menu! Thanks! 🙂

  10. This was really yummy and great for a summer lunch! I love your site.

  11. I made this tonight with farfalle pasta (instead of rotini) and served it with broiled salmon….it was fantastic. My husband and I both loved it as did my two year old!

  12. Any suggestions for an alternative to the sun dried tomatoes?

  13. I made this salad for my parents and I, and we all loved it! This may become my go-to for vegetarian nights c:

  14. I just made this for lunch tomorrow but I'm excited to try it! I left out the capers though because I'm not a big fan of them and I've added some dried oregano and basil to the oil and vinegar and am letting them sit in a little container overnight for a little extra oomph 🙂

  15. making this tonight, this will fill me up but the finacee he can make himself a burger and will call it a meal 🙂

  16. This sounds absolutely delicious!

  17. Delicious! Really light, but great flavors. A great dish when it's hot outside.

  18. Made this for dinner tonight and it was fantastic!! Even my hubby loved it. I subbed in fresh tomatoes and served with broiled swai fillets. Yum!!

  19. Just made this an it is fantastic!! I had never had arugula before and am sort of on the fence about capers, but made the recipe just as posted and I love it. Going to have some more for dinner with a bit of grilled chicken added to it!

  20. Gina, this looks great! Do you think it would be good with cooked spinach instead of raw arugla and spinach?