Summer Pasta Salad with Baby Greens

By LaurenBoyle

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 or a pint of cherry tomatoes*
• 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

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.

*I prefer the cherry tomatoes