Summer Pasta Salad with Baby Greens

Skinnytaste.com
Servings: 4 • Size: about 1 1/2 cups 

Calories: 169 • Fat: 5 g • Carb: 29.5 g • Fiber: 4 g • Protein: 6 g • Sugar: 4 g
Sodium: 271 mg (without the salt) • Cholest: 2 mg

Ingredients:

• 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

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 Parmigiano Reggiano.