Go Back

Summer Pasta Salad with Baby Greens

A light and refreshing pasta salad with arugula, spinach, sun-dried tomatoes, and capers, tossed in a simple balsamic vinaigrette. Perfect for a quick lunch or side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups baby arugula and baby spinach mix
  • 5 oz gluten-free or wheat pasta
  • 0.33 cup sun dried tomatoes sliced thin
  • 2 tbsp capers drained
  • 2 tbsp balsamic vinegar
  • 1.5 tbsp extra virgin olive oil
  • salt and fresh pepper to taste
  • 2 tbsp freshly shaved Parmigiano Reggiano

Method
 

Preparation Steps
  1. Boil pasta in salted water according to package directions. When done, drain and rinse under cold water.
  2. 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.

Notes

This pasta salad is best served fresh. For meal prepping, keep the parmesan and greens separate and add just before serving.