Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes
Featuring zesty arugula, convenient canned chickpeas, tangy sun-dried tomatoes, delicate shavings of Parmesan, and a drizzle of balsamic vinegar, this pasta salad is both vibrant and flavorful, crafted entirely without mayonnaise.
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Ingredients
- 3 cups baby arugula
- 6 oz uncooked penne or rotini pasta
- 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
- 1/4 cup sun dried tomatoes
Instructions
- 1
In a spacious pot, bring salted water to a boil and cook the pasta as per the instructions on the package until it reaches an al dente texture.
- 2
Once cooked, drain the pasta and rinse it under cold running water to halt the cooking process.
- 3
In a large mixing bowl, combine the cooled pasta with baby arugula, sun dried tomatoes, chickpeas, olive oil, vinegar, half of the Parmesan cheese, and season with salt and freshly cracked black pepper to your liking.
- 4
Serve the salad by distributing it onto four plates, garnishing each with the remaining shaved Parmesan cheese on top.
Nutrition Information
Notes & Tips
- 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.