Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes
7
Prep Time: 5mins
Cook Time: 10mins
Total Time: 15mins
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
3cupsbaby arugula
6ozuncooked penne or rotini pasta(or chickpea or gluten-free pasta)
1/4cupsun dried tomatoes(chopped)
2tbspextra virgin olive oil
2tbspbalsamic vinegar
kosher salt(to taste)
1cupcanned chickpeas(rinsed and drained)
4tbspParmesan or Pecorino cheese(freshly shaved)
fresh black pepper(to taste)
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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.