Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes
Peppery arugula tossed with nutty chick peas, pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar create a simple yet delicious main dish salad – perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying.
A few tips to make this simple salad fantastic – buy baby arugula, it has a milder peppery flavor. Use extra virgin olive oil, and a really good aged balsamic vinegar and most importantly use a premium imported parmesan such as Parmigiano Reggiano for optimum results. If you can’t find it in your area or if it’s out of your budget, Locatelli Pecorino Romano is another great option.
Spring Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes
Servings: 4 • Serving Size: 2 cups • Points +: 7 pts • Smart Points: 9
Calories: 280.4 • Fat: 9.2 g • Protein: 10.8 g • Carb: 43.6 g • Fiber: 7.9 g • Sugar: 3.3 g
Sodium: 337.1 mg (without salt)
- 3 cups baby arugula
- 6 oz Ronzoni Smart Taste penne pasta (use brown rice pasta for g.f.)
- 1/4 cup sun dried tomatoes, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- salt and fresh ground pepper to taste
- 1 cup canned garbanzo beans (chick peas), rinsed and drained
- 4 tbsp Parmigiano Reggiano, freshly shaved
Boil pasta in salted water according to package directions for al dente. Drain and run under cold water to stop the cooking.
Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste. Divide between 4 plates and top with remaining shaved parmesan cheese.
Makes 8 cups.