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
Cooking:
Total: 20 minutes
Serves:
Ingredients
- 3ozbaby arugula and baby spinach mix,about 4 cups
- 5ozgluten-free pasta,or wheat pasta
- ⅓cuptomatoes,sun-dried, sliced thin
- 2tbspcapers,drained
- 2tbspbalsamic vinegar
- 1½tbspolive oil,extra-virgin
- salt and fresh pepper,to taste
- 2tbspParmigiano Reggiano,(Parmesan cheese) freshly shaved
Instructions
-
Boil the pasta in salted water according to the package’s 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 freshly shaved parmesan.
Nutrition
- 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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