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pasta salad

A vibrant and easy summer pasta salad with fresh greens, sun dried tomatoes, and a balsamic vinaigrette. Perfect for picnics and gatherings!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

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

Notes

This simple and delicious pasta salad is perfect for summer gatherings and is easily customizable with your favorite ingredients.