Summer Pasta Salad with Baby Greens
User Reviews
5.0
27 reviews
Excellent
Summer Pasta Salad with Baby Greens
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I love making this mayo-less summer pasta salad with arugula, spinach, sun dried tomatoes, capers, fresh shaved Parmesan cheese and a splash of balsamic and oil.
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Ingredients
- 3 oz about 4 cups baby arugula and baby spinach mix
- 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
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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 Information
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Serving
11/2 cups
Calories
169kcal
(8%)
Carbohydrates
29.5g
(10%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
271mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 169kcal | 8% |
| Carbohydrates | 29.5g | 10% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 271mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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