0 from 27 votes
Summer Pasta Salad with Baby Greens
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.
Prep Time
20 mins
Total Time
20 mins
Servings: 4 Servings
Calories: 169 kcal
Course:
Side Dish , Lunch
Cuisine:
Italian
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
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.
Cup of Yum
Nutrition Information
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
% 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.