Summer Pasta Salad with Baby Greens

By sheilaolim

Servings: 4 • Size: about 1 1/2 cups • Old Points: 3 pts • Weight Watcher Points+: 5 pt
Calories: 169 • Fat: 5 g • Carb: 29.5 g • Fiber: 4 g • Protein: 6 g • Sugar: 4 g
Sodium: 271 mg (without the salt) • Cholest: 2 mg

Ingredients

• 3 oz (about 4 cups) baby arugula and baby spinach mix
• 5 oz high fiber or whole wheat pasta (use brown rice pasta for GF)
• 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

Details

Adapted from skinnytaste.com

Preparation

Step 1

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 Parmigiano Reggiano.
Makes about 6 cups