10 oz high fiber or whole wheat pasta (smart taste)
1/4 cup capers, drained
3 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
salt and pepper to taste
2 tbsp freshly shaved parmigiano reggiano
Instructions
Cook pasta in salted water according to package directions. When
done, drain and rinse under cold water.
In a large bowl, combine pasta, arugula, spinach, capers, oil,
vinegar, salt and pepper. Toss well. Top with shaved Parmigiano
Reggiano. 218 calories per serving (1 cup)
Originally Submitted
11/27/2011
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You can add this Summer Pasta Salad with Baby Greens recipe to your own private DesktopCookbook.