Part of my fun weekend that I described yesterday included a cookout with my friends Deb and Matt on Saturday night. They have the most fantastic “party patio” as they call it… which lends to fabulous entertaining and has also given me a backyard to aspire to if I ever decide to “grow up.”
They prepared kabobs for the night and introduced me to the most amazing curry sauce (which I’m sure I’ll introduce you to at some point.) My contribution was another amazing salad I’ve been eyeing.
This salad has officially knocked down all others, and is now my absolute favorite for potlucks. It’s loaded with baby greens, pasta, and the most flavorful, simple dressing. If you throw a party, don’t be surprised if this is what I bring!
This post would NOT be complete without me mentioning one other thing that showed up at this potluck: Key Lime Pie. My friend Alecia (who introduced me to the Watermelon Gazpacho recipe I shared last summer) brought a gorgeous Key Lime Pie, and I decided to try it.
How have I never tried Key Lime Pie?? Holy fresh deliciousness! I’m officially a fan and have since scoured the internet to find a healthier version of this pie. Stay tuned for more. My relationship with Key Lime Pie has just begun…
Summer Pasta Salad with Baby Greens
3 oz (about 4 cups) baby arugula and baby spinach mix
5 oz high fiber or whole wheat pasta
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
1. Boil pasta in salted water according to package directions. When done, drain and rinse under cold water. Note: I used Barilla’s White Fiber Mini Rotini pasta and LOVED it! It only takes 3 minutes to cook… pretty sure it’s my new fave.
2. In a large bowl, combine the pasta, baby greens, and capers.
3. Add the balsamic vinegar, olive oil, salt, and pepper. Note: I used Black Fig Balsamic Vinegar instead of regular balsamic. It’s a little sweeter, and I really think it MADE this dish. I picked up this vinegar during my trip to Kristos a few weeks back.
4. Add the sun-dried tomatoes. Note: I re-hydrated my sun-dried tomatoes before adding them to the salad, and I’d definitely recommend this. I simply brought 1/2 cup of water to a boil in the microwave and added the tomatoes to the boiling water for about 30 seconds. This makes it MUCH easier to slice (and eat!)
5. Refrigerate until you’re ready to serve. Toss well then just before serving top with fresh shaved Parmigiano Reggiano. Note: I ended up using a Cracked Pepper Bellavitano, which I mistakenly picked up. It was SO good and ended up being a great mistake!
Per 1 1/2 cup serving:
CAL 169; CARB 30g; FAT 5g; PROT 6g; FIB 4g; SUG: 4g; WW Points+: 5; WW Smart Points: 5