Yield: 4 Servings
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.
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
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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
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 2
Points +: 5