Arugula Pasta Salad with Garbanzo Beans and Sun Dried Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Baby Arugula, 3 cup Healthy Harvest Pasta Rotini or Penne, 6 oz Sun Dried Tomatoes (not in oil), 0.25 cup Extra Virgin Olive Oil, 2 tbsp Balsamic Vinegar, 2 tbsp Chick Peas, drained and rinsed, 1 cup Shaved Parmigiano Reggiano, 4 tbsp
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.
Serving Size: Makes 4 servings (2 cups per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user VANESSAVOS13.
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.
Serving Size: Makes 4 servings (2 cups per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user VANESSAVOS13.
Nutritional Info Amount Per Serving
- Calories: 299.0
- Total Fat: 10.5 g
- Cholesterol: 4.0 mg
- Sodium: 110.3 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 8.2 g
- Protein: 10.9 g
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