Summer Pasta Salad with Baby Greens
•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
1. Boil pasta in salted water according to package directions. When done, drain and rinse under cold water.
2. 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.