Summer Baby Greens Pasta Salad Recipe

Summer Baby Greens Pasta Salad Recipe

How To Make Summer Baby Greens Pasta Salad

This healthy and gluten-free pasta salad is lively and green with arugula, spinach, capers, tomatoes, tossed in balsamic vinegar, and topped with Parmesan!

Preparation: 20 minutes
Total: 20 minutes



  • 3ozbaby arugula and baby spinach mix,about 4 cups
  • 5ozgluten-free pasta,or wheat pasta
  • cuptomatoes,sun-dried, sliced thin
  • 2tbspcapers,drained
  • 2tbspbalsamic vinegar
  • tbspolive oil,extra-virgin
  • salt and fresh pepper,to taste
  • 2tbspParmigiano Reggiano,(Parmesan cheese) freshly shaved


  1. Boil the pasta in salted water according to the package’s 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.

  3. Toss well, then just before serving, top with freshly shaved parmesan.


  • Calories: 214.69kcal
  • Fat: 7.80g
  • Saturated Fat: 1.51g
  • Monounsaturated Fat: 4.37g
  • Polyunsaturated Fat: 1.00g
  • Carbohydrates: 31.96g
  • Fiber: 3.06g
  • Sugar: 2.10g
  • Protein: 5.58g
  • Cholesterol: 3.16mg
  • Sodium: 262.14mg
  • Calcium: 116.79mg
  • Potassium: 293.41mg
  • Iron: 1.61mg
  • Vitamin A: 140.25µg
  • Vitamin C: 11.05mg
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