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–+ servings
Pasta salad no mayo
Yield: 4 servings
5 from 13 votes

Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes

7
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Dinner, Lunch, Salad
Cuisine: American
With spicy arugula, canned chickpeas, sun dried tomatoes, shaved Parmesan and balsamic vinegar, this pasta salad is fresh and delicious and made with no mayo.

Ingredients

  • 3 cups baby arugula
  • 6 oz uncooked penne or rotini pasta (or chickpea or gluten-free pasta)
  • 1/4 cup sun dried tomatoes (chopped)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • kosher salt (to taste)
  • 1 cup canned chickpeas (rinsed and drained)
  • 4 tbsp Parmesan or Pecorino cheese (freshly shaved)
  • fresh black pepper (to taste)

Instructions

  • Boil pasta in a large pot of 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.

Video

Notes

Makes 8 cups.

Nutrition

Serving: 2cups, Calories: 280kcal, Carbohydrates: 43.5g, Protein: 11g, Fat: 9g, Saturated Fat: 3.5g, Cholesterol: 2mg, Sodium: 337mg, Fiber: 8g, Sugar: 3g
WW Points Plus: 7