Summer Pasta Salad with Baby Greens

Name: Summer Pasta Salad with Baby Greens
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
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

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.

⏱️ 20 min 🔪 Prep: 20 min 📊 Easy 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

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

Steps

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.