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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 3 oz baby arugula and baby spinach mix about 4 cups
- 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
Ingredients
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Rate this recipe!
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Instructions
- 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.
Nutrition Facts
Summer Pasta Salad with Baby Greens
Amount Per Serving
Calories 268
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 2mg
1%
Sodium 265mg
11%
Potassium 125mg
4%
Total Carbohydrates 37g
12%
Dietary Fiber 4g
16%
Sugars 4g
Protein 5g
10%
Vitamin A
46%
Vitamin C
21%
Calcium
7%
Iron
20%
* Percent Daily Values are based on a 2000 calorie diet.
