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pasta salad

A delicious summer pasta salad with fresh vegetables and a tangy vinaigrette, perfect for picnics and gatherings.
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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 gluten-free or wheat pasta
  • 0.33 cups sun dried tomatoes sliced thin
  • 2 tbsp capers drained
  • 2 tbsp balsamic vinegar
  • 1.5 tbsp extra virgin olive oil
  • to taste salt and pepper
  • 2 tbsp parmesan cheese freshly shaved

Method
 

Preparation Steps
  1. Cook pasta in salted boiling water until al dente. Drain and rinse with cold water to cool.
  2. In a large bowl, combine cooled pasta, arugula and spinach mix, sun dried tomatoes, capers, olive oil, balsamic vinegar, salt, and pepper. Toss to combine.
  3. Top with freshly shaved Parmesan cheese before serving.

Notes

This vibrant pasta salad is perfect for warm days, picnics, or as a side dish for BBQs.