Discover easy tips for a refreshing Summer Pasta Salad featuring vibrant baby greens. Perfect for gatherings, this dish offers tasty summer vibes!
Ingredients
Scale
8 ounces of rotini or penne pasta
2 cups baby greens (such as arugula, spinach, or a mixture)
1 cup cherry or grape tomatoes, halved
1 cucumber, diced
½ cup red onion, thinly sliced
½ cup crumbled feta cheese (optional)
¼ cup fresh basil, chopped
¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey or maple syrup
Salt and pepper to taste
Instructions
Start by cooking the pasta. Bring a large pot of salted water to a boil, and toss in the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.
While the pasta is cooking, prep your vegetables! Wash and chop the baby greens, tomatoes, cucumber, and red onion.
When the pasta is done, drain it well and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooled pasta, baby greens, tomatoes, cucumber, red onion, and basil. Toss gently.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper. Drizzle this dressing over the salad and toss.
Finally, sprinkle the crumbled feta over the top and toss gently again.
Notes
A bright and flavorful Summer Pasta Salad with Baby Greens, perfect for summer picnics or lunches.
Prep Time:15 minutes
Cook Time:10 minutes
Category:Salad
Cuisine:Mediterranean
Nutrition
Serving Size:4 servings
Calories:350
Sugar:3 grams
Fat:20 grams
Carbohydrates:30 grams
Fiber:4 grams
Protein:10 grams
Keywords: summer pasta salad, pasta salad recipe, healthy salad, summer recipes, quick recipes
