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Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes

5 from 21 votes

With spicy arugula, canned chickpeas, sun dried tomatoes, shaved Parmesan and balsamic vinegar, this pasta salad is fresh and delicious and made with no mayo.

Prep Time: 5

Cook Time: 10

Total Time: 15

Yield: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: American

Ingredients

3 cups baby arugula
6 oz uncooked penne or rotini pasta (or chickpea or gluten-free pasta)
1/4 cup sun dried tomatoes (chopped)
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
kosher salt (to taste)
1 cup canned chickpeas (rinsed and drained)
4 tbsp Parmesan or Pecorino cheese (freshly shaved)
fresh black pepper (to taste)

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.

Video

Notes

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.

Nutrition

Serving: 2cups, Calories: 280kcal, Carbohydrates: 43.5g, Protein: 11g, Fat: 9g, Saturated Fat: 3.5g, Cholesterol: 2mg, Sodium: 337mg, Fiber: 8g, Sugar: 3g

- WW Points: 7

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