Penne Arugula Salad With Sun Dried Tomatoes
Servings:
4
yield(s)
Prep Time:
5
mins
Cook Time:
10
mins
Total Time:
15
mins
Ingredients
-
3
cup
baby arugula
-
6
oz
Ronzoni Smart Taste penne pasta, use brown rice pasta for g.f.
-
1/4
cup
dried tomatoes, chopped
-
2
tbsp
extra virgin olive oil
-
2
tbsp
balsamic vinegar
-
salt and fresh ground pepper to taste
-
1
cup
canned garbanzo beans, chick peas, rinsed and drained
-
4
tbsp
Parmigiano Reggiano, freshly shaved
Instructions
-
Boil pasta in 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.