4 cups baby arugula and baby spinach mix

6 oz of wheat pasta (I used Pipe Rigate

1/3 cup sun dried tomatoes, sliced thin

2 tbsp capers, drained

3 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

salt and fresh pepper to taste

2 tbsp feta


Cook pasta according to the instructions.

After cooked, rinse under cool water.

Place cooked pasta and all other ingredients in large serving bowl and mix. I prefer serving it chilled.