169 Cals 6 Protein 29.5 Carbs 5 Fats
PREP TIME:
20 mins
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Lunch, Side Dish
CUISINE:Italian
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
INSTRUCTIONS
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.
Serving: 11/2 cups, Calories: 169kcal, Carbohydrates: 29.5g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 271mg, Fiber: 4g, Sugar: 4gBlue Smart Points:5Green Smart Points:5Purple Smart Points:2Points +:5
Health & Nutrition
