Summer Pasta Salad Baby Greens (Printable View)

Light pasta dish with summer vegetables and tender baby greens, perfect for picnics or lunches

# What You Need:

→ Pasta

01 - 9 oz short pasta (fusilli, penne, or farfalle)

→ Vegetables & Greens

02 - 4 cups mixed baby greens (arugula, spinach, baby kale)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup cucumber, diced
05 - 1/2 red bell pepper, diced
06 - 1/4 small red onion, thinly sliced

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp lemon juice (about 1/2 lemon)
09 - 1 tbsp red wine vinegar
10 - 1 tsp Dijon mustard
11 - 1 garlic clove, minced
12 - 1/2 tsp sea salt
13 - 1/4 tsp black pepper

→ Toppings

14 - 1/4 cup feta cheese, crumbled (optional)
15 - 2 tbsp toasted pine nuts or sunflower seeds
16 - 2 tbsp fresh basil, chopped

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
03 - Add the cooled pasta to the bowl with the dressing. Toss well to coat evenly.
04 - Gently fold in cherry tomatoes, cucumber, red bell pepper, red onion, and most of the baby greens until distributed throughout.
05 - Top with feta cheese, pine nuts, and fresh basil. Reserve a handful of greens for garnish. Serve immediately or chill for up to 3 hours, adding reserved greens just before serving.

# Expert Advice:

01 -
  • The dressing soaks into the pasta as it sits making it more flavorful with time
  • You can prep everything ahead and just toss before serving
  • Baby greens stay tender without wilting like traditional lettuce
02 -
  • Rinse pasta thoroughly with cold water or the heat will wilt the baby greens
  • Add the delicate greens at the last minute so they stay fresh and perky
  • The pasta absorbs dressing as it sits so taste before adding more salt
03 -
  • Toast pine nuts in a dry pan until golden and fragrant
  • Chill your serving bowls for 10 minutes before plating

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