Name: Penne Arugula Salad With Sun Dried Tomatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: baby arugula; Ronzoni Smart Taste penne pasta, use brown rice pasta for g.f.; dried tomatoes, chopped; extra virgin olive oil; balsamic vinegar; salt and fresh ground pepper to taste; canned garbanzo beans, chick peas, rinsed and drained; Parmigiano Reggiano, freshly shaved

Author: Suzi

Category: Salad

Cuisine: Italian

Yields: 4 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 10 Mins Total Time: 15 Mins

Print Recipe

Ingredients

0/8 Ingredients

3 cups baby arugula
6 oz Ronzoni Smart Taste penne pasta, use brown rice pasta for g.f.
1/4 cups dried tomatoes, chopped
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
salt and fresh ground pepper to taste
1 cups canned garbanzo beans, chick peas, rinsed and drained
4 tbsp Parmigiano Reggiano, freshly shaved

Instructions

0/4 Instructions

Step 1 Boil pasta in salted water according to package directions for al dente.
Step 2 Drain and run under cold water to stop the cooking.
Step 3 Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste.
Step 4 Divide between 4 plates and top with remaining shaved parmesan cheese.