Peppery arugula tossed with nutty chick peas, penne pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar make a simple yet delicious main dish salad – perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying.
Yield: 4 servings
5 from 2 votes

Penne Arugula Salad with Sun Dried Tomatoes

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Dinner, Lunch, Salad
Cuisine: American
Peppery arugula tossed with nutty chickpeas, penne pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar.


  • 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.


Serving: 2cups, Calories: 280.4kcal, Carbohydrates: 43.6g, Protein: 10.9g, Fat: 9.2g, Saturated Fat: 3.5g, Cholesterol: 1.8mg, Sodium: 337.1mg, Fiber: 7.9g, Sugar: 3.3g
Freestyle Points: 9
Points +: 7