Summer Pasta Salad with Baby Greens
Recipe from Skinnytaste
Ingredients
- 3 oz baby arugula and spinach mix (approximately 4 cups)
- 5 oz gluten-free or wheat pasta
- 1/3 cup sliced sun-dried tomatoes
- 2 tbsp drained capers
- 2 tbsp balsamic vinegar
- 1.5 tbsp extra virgin olive oil
- Salt and fresh pepper to taste
- 2 tbsp freshly shaved Parmigiano Reggiano
Method
- Cook pasta according to package directions in salted water; drain and rinse with cold water.
- In a large bowl, combine the cooled pasta, baby greens, sun-dried tomatoes, capers, olive oil, vinegar, salt and pepper.
- Toss thoroughly; top with fresh shaved parmesan just before serving.