Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes

Name: Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 3 cups baby arugula; 6 oz uncooked penne or rotini pasta; 1/4 cup sun dried tomatoes; 2 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; kosher salt; 1 cup canned chickpeas; 4 tbsp Parmesan or pecorino cheese; fresh black pepper

User Reviews

5.0

63 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Calories
280 kcal
Course
Salad, Lunch, Dinner
Cuisine
American

Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes

Iris Warren

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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.

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Ingredients

Servings

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)

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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.

Notes

Makes 8 cups.
If you're trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition Information

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Serving 2cups Calories 280kcal (14%) Carbohydrates 43.5g (15%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 3.5g (18%) Cholesterol 2mg (1%) Sodium 337mg (14%) Fiber 8g (32%) Sugar 3g (6%)