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Lilly’s Table

 
 
Fried Cheese Sticks
Artichoke Antipasto Toss
© Lillys-Table.com Photo of Baby Greens Pasta Salad
 

Tags: Dairy Free Vegan Nut Free Gluten-Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Baby Greens Pasta Salad

from Artichoke Antipasto Pasta Salad with Cheese Sticks, the Week of April 8, 2012.
View the previous or next recipe for this meal.

More greens than pasta are tossed with a simple vinaigrette. Mix and match your baby greens and fresh herbs as available. Traditional basil works well, but any other variety such as Thai basil or lemon basil can work nicely too. Add more veggies, nuts or cheeses to liven it up or just leave this as simple goodness.

Ingredients

  • 6 ounces whole wheat pasta, gluten-free works too
  • 2 cups fresh basil
  • 2 cups baby spinach
  • 1 cup arugula
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced fine
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Serving Size: 2 People

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Preparation Instructions

Boil water. Prepare the pasta according to package instructions.

Wash and dry the basil, spinach and arugula.

Whisk together the vinegar, garlic, olive oil, salt and pepper.

Toss the greens with the vinaigrette.

Drain the pasta and rinse with cold water until cool. Shake dry. Toss the pasta with the greens. Serve immediately or chill and serve.