Arugula Pasta Salad with Garbanzo Beans and Sun Dried Tomatoes

Arugula Pasta Salad with Garbanzo Beans and Sun Dried Tomatoes
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Arugula Pasta Salad with Garbanzo Beans and Sun Dried Tomatoes calories by ingredient
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Introduction

This recipe is directly from skinnytaste.com with no modifications.

I typically omit the cheese and might add in some carrots or red bell peppers.
This recipe is directly from skinnytaste.com with no modifications.

I typically omit the cheese and might add in some carrots or red bell peppers.

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

Tips

Servings: 4 • Serving Size: 2 cups • Old WW Points: 6 pts • WW Points +: 7 pts
Calories: 280.4 • Fat: 9.2 g • Protein: 10.8 g • Carb: 43.6 g • Fiber: 7.9 g • Sugar: 3.3 g
Sodium: 337.1 mg (without salt)


Directions

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.

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