Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes
User Reviews
5
Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes
Description
The salad starts with penne pasta cooked al dente and cooled under cold water to halt cooking. Baby arugula and rinsed canned chickpeas provide a mix of fresh greens and protein-rich legumes, while chopped sun-dried tomatoes contribute a concentrated tomato flavor and chewy texture. The dressing of extra virgin olive oil and balsamic vinegar lightly coats the ingredients, seasoned with kosher salt and freshly cracked black pepper.
Fresh shaved Parmesan or Pecorino cheese sprinkled on top adds a creamy, salty contrast to the peppery arugula and tangy vinegar. The combination balances fresh, savory, and tangy elements, creating a flavorful but uncomplicated salad.
This salad serves about 8 cups and works well as a light main meal or a side for picnics, potlucks, or weeknight dinners. Variations in pasta types, such as chickpea or gluten-free options, can accommodate dietary preferences. It is convenient for meal prep since it can be served cold or at room temperature.
When avoiding rennet-containing cheese, vegetarian Parmesan alternatives are suggested to maintain flavor without animal-derived enzymes.
Ingredients
- 3 cups arugula baby
- 6 oz penne pasta or chickpea or gluten-free pasta, or rotini pasta, uncooked
- 1/4 cup tomatoes chopped, sun dried
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- kosher salt (to taste)
- 1 cup chickpeas rinsed and drained, canned
- 4 tbsp Parmesan Cheese freshly shaved, or pecorino cheese
- black pepper to taste, fresh
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
- The recipe yields approximately 8 cups of salad.
- Vegetarian Parmesan alternatives like Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan suit those avoiding cheese with rennet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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