Description
A refreshing Summer Pasta Salad with Baby Greens that combines gluten-free or wheat pasta with a variety of green vegetables and flavorful ingredients for a healthy dish.
Ingredients
Scale
- 5 oz Gluten-Free or Wheat Pasta
- 3 oz Baby Arugula and Baby Spinach Mix (about 4 cups)
- 1/3 cup Sun-Dried Tomatoes, sliced thin
- 2 tbsp Capers, drained
- 1.5 tbsp Extra-Virgin Olive Oil
- 2 tbsp Balsamic Vinegar
- Salt and Fresh Pepper to taste
- 2 tbsp Freshly Shaved Parmigiano Reggiano
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente.
- Drain and rinse under cold water to cool completely.
- In a large bowl, combine cooled pasta, baby arugula, baby spinach, sun-dried tomatoes, and capers.
- Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
- Toss gently until everything is coated.
- Add freshly shaved Parmigiano Reggiano on top just before serving.
Notes
- For a vegan option, omit the Parmigiano Reggiano or replace it with a vegan cheese alternative.
- Can customize with additional veggies such as cherry tomatoes or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg