Go Back
–+ servings
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.
Yield: 4 Servings
5 from 6 votes

Summer Pasta Salad with Baby Greens

Prep Time: 20 mins
Total Time: 20 mins
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