Lunch, Side Dish
5.0 (9)
Summer Pasta Salad with Baby Greens
I enjoy preparing this refreshing summer pasta salad that omits mayonnaise, featuring a delightful mix of arugula, spinach, sun-dried tomatoes, capers, and freshly shaved Parmesan cheese, all brought together with a drizzle of balsamic vinegar and olive oil.
Prep Time
20 minutes
Cook Time
0 minutes
Servings
4 Servings
Calories
169
ItalianTotal: 20 minutes
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Ingredients
- 3 oz about 4 cups baby arugula and baby spinach mix
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp extra virgin olive oil
- salt and fresh pepper to taste
- 2 tbsp freshly shaved Parmigiano Reggiano
- 1/3 cup sun dried tomatoes
- 2 tbsp capers
- 5 oz gluten-free or wheat pasta
Instructions
- 1
Cook the pasta in a pot of generously salted water, following the instructions on the package. Once cooked, drain the pasta and cool it down by rinsing it with cold water.
- 2
In a spacious mixing bowl, combine the cooled pasta with the baby greens, sun-dried tomatoes, capers, olive oil, vinegar, salt, and pepper. Mix thoroughly, and just before serving, garnish with freshly shaved parmesan cheese.
Nutrition Information
169
Calories
6g
Protein
29.5g
Carbs
5g
Fat
1g
Sat. Fat
271mg
Sodium
* Nutrition information is per serving (1 1/2 cups)