I love this mayo-free summer pasta salad made with peppery arugula, tender baby spinach, tangy sun-dried tomatoes, briny capers, freshly shaved Parmesan, and a simple balsamic-and-olive-oil dressing. It’s a bright, satisfying dish that feels light yet filling, perfect for warm evenings, potlucks, or as a flavorful side to grilled meats.
Pasta Salad with Baby Greens
This pasta salad swaps heavy mayonnaise for fresh greens and a light balsamic vinaigrette, making it an excellent summertime option when produce is at its peak. In the height of tomato season, replace the sun-dried tomatoes with chopped fresh garden tomatoes for a juicier, fresher flavor. The combination of baby arugula and baby spinach gives the salad a pleasant peppery and mild base that complements the acidic balsamic and salty capers.
I often enjoy it as a meatless dinner on warm nights because the pasta provides enough substance to feel satisfying, while the greens keep it refreshing. It also scales nicely as a side dish for barbecues or picnics—simply halve the portion per person if serving alongside burgers, chicken, or fish.
More Pasta Salad Ideas
- Greek-style pasta salads with olives and feta
- Orzo salads with grilled vegetables
- Warm pasta salads featuring summer corn and zucchini
- Seafood-forward pasta salads like lobster or shrimp with tortellini
Summer Pasta Salad with Baby Greens
Yield: 4 servings (about 6 cups total). Serving size: approximately 1 1/2 cups.
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 (or 1 cup chopped fresh tomatoes in season)
- 2 tbsp capers, drained
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 2 tbsp freshly shaved Parmigiano-Reggiano
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta for the salad.
- In a large mixing bowl, combine the cooled pasta with the baby arugula and baby spinach. Add the sun-dried tomatoes (or fresh tomatoes), drained capers, olive oil, and balsamic vinegar.
- Season with salt and freshly ground pepper to taste. Toss everything together gently until the greens and pasta are well coated with the dressing.
- Just before serving, top the salad with the freshly shaved Parmigiano-Reggiano. Toss lightly again or serve with the cheese sprinkled on top.
Nutrition (per serving)
Calories: 169 kcal • Carbohydrates: 29.5 g • Protein: 6 g • Fat: 5 g • Fiber: 4 g • Sugar: 4 g • Sodium: 271 mg • Saturated Fat: 1 g • Cholesterol: 2 mg
Tips, Variations, and Serving Suggestions
- Fresh tomatoes in season: Swap the sun-dried tomatoes for ripe cherry or garden tomatoes for a fresher, juicier salad texture.
- Protein options: Add grilled chicken, shrimp, or chickpeas to make it heartier if you want more protein.
- Nuts and seeds: For a crunchy contrast, stir in toasted pine nuts, slivered almonds, or pepitas.
- Herbs and flavor boosts: Fresh basil, chopped parsley, or a squeeze of lemon juice brightens the flavors. A pinch of red pepper flakes adds subtle heat.
- Pasta choices: Use short shapes like rotini, farfalle, or penne to hold the dressing and mix-ins, or choose whole-wheat or gluten-free pasta depending on your preference.
- Make-ahead and storage: This salad keeps well refrigerated. For best texture, store dressing and greens separate if making more than a few hours in advance, or toss everything together and refrigerate up to 2–3 days. If the greens wilt slightly, toss again with a splash of extra olive oil and vinegar before serving.
- Portion tips: If serving as a side alongside grilled meats, reduce serving size per person; as a light meal, plan on about 1 1/2 cups per serving.
Last note: this recipe makes about 6 cups total and adapts easily to seasonal produce and personal taste—swap ingredients freely to create your favorite summer pasta salad combination.