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.
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
Directions
- 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.
