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.