Summer Pasta Salad

5 oz. spiral pasta (I used GF rice pasta)

1/3 c sundried tomatoes (sliced into strips)

2 Tbsp. capers, drained

2 Tbsp. balsamic vinegar

1 1/2 tsp. extra-virgin olive oil

salt & pepper

2 Tbsp. freshly shaved parmagiana-reggiano

1 cup spinach leaves

1 cup sliced grape tomatoes

 

1. Boil pasta according to package directions. Drain and rinse with cold water and set aside.

2. Mix sundried tomatoes, capers, balsamic vinegar & olive oil in a container.

3. When ready to serve, pour dressing over pasta and toss. Season with salt & pepper. Add spinach leaves and grape tomatoes and serve.


Note: Eat all of the salad on the same day. We discovered that putting the leftovers in the fridge made the GF pasta hard. I don't know whether heating it up would have softened the pasta -- we just dumped the leftovers.