PENNE ARUGULA SALAD WITH SUN DRIED TOMATOES

Suziupdated on March 16, 2020March 16, 2020

Author: Suzi

Category: Salad

Cuisine: Italian

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

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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.

Watch the recipe video here:

Pasta Salad with Arugula and Chickpeas
More ideas using pantry staples! Pasta Salad with Arugula and Chickpeas is so delicious, with sun dried tomatoes, shaved parmesan and balsamic vinegar. Great for those hot summer nights.9 Freestyle Points • 280 Calorieshttps://www.skinnytaste.com/arugula-salad-with-penne-garbanzo-beans/
Posted by Skinnytaste on Monday, March 16, 2020

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Ingredients

Instructions

Watch the recipe video here:

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