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pasta salad

A vibrant summer pasta salad with fresh vegetables and herbs, perfect for picnics and BBQs.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups baby arugula and spinach mix
  • 5 oz pasta preferably rotini or penne
  • 0.33 cups sun dried tomatoes sliced thin
  • 2 tbsp capers drained
  • 2 tbsp balsamic vinegar
  • 1.5 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 2 tbsp parmesan cheese freshly shaved

Method
 

Preparation Steps
  1. Cook pasta in salted boiling water according to package instructions. Drain and rinse with cold water.
  2. In a large bowl, combine cooked pasta, baby greens, sun dried tomatoes, capers, olive oil, balsamic vinegar, salt, and pepper. Toss gently.
  3. Just before serving, top with freshly shaved parmesan cheese and serve immediately.

Notes

This pasta salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.