Name: Penne Arugula Salad with Tomatoes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 3 cups baby arugula; 6 oz Ronzoni Smart Taste penne pasta; ¼ cup sun dried tomatoes; 2 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; salt and fresh ground pepper; 1 cup canned garbanzo beans; 4 tbsp Parmigiano Reggiano

This penne arugula salad with tomatoes is a delightful dish that is not just easy to prepare but is also packed with healthy ingredients. It combines the slightly bitter taste of baby arugula with the tanginess of sun-dried tomatoes and the hearty flavor of penne pasta. Tossed with a dressing of olive oil and balsamic vinegar and sprinkled with the richness of parmigiano reggiano, it's definitely a crowd-pleaser.

Photos of Penne Arugula Salad with Tomatoes Recipe

Most ingredients for this recipe are pretty basic and can be found easily in any supermarket. However, one that you may need to specifically look for is the sun dried tomatoes. They are usually available in the canned goods section or the produce section where salads and fresh herbs are located. Also, parmigiano reggiano is a specific type of parmesan cheese that is aged longer to develop a deeper flavor. It might be available in the cheese section.

Ingredients for Penne Arugula Salad with Tomatoes

Baby arugula: A slightly peppery leafy green that adds a distinct flavor to the salad.

Ronzoni Smart Taste Penne Pasta: A type of pasta that has added fiber and calcium. It provides a nice bite to the salad.

Sun dried tomatoes: Tomatoes that are dried and then preserved. They have a sweet, tangy flavor.

Extra virgin olive oil: A healthier oil option that adds a rich, fruity flavor to the salad.

Balsamic vinegar: A dark, concentrated vinegar that adds a sweet and tangy flavor.

Salt and fresh ground pepper: Basic seasonings to enhance the natural flavors of the ingredients.

Canned garbanzo beans: Also known as chickpeas, they add a good source of protein.

Parmigiano reggiano: An Italian cheese with a rich and sharp flavor.

One reader, Kaela Colwell says:

This penne arugula salad with tomatoes recipe is a game-changer! The combination of flavors is simply divine. The peppery arugula, sweet sun-dried tomatoes, and creamy garbanzo beans create a delightful medley. The balsamic vinaigrette ties it all together perfectly. It's a must-try for anyone who loves fresh, vibrant salads!

Kaela Colwell

Techniques Required for Penne Arugula Salad with Tomatoes

Boiling the pasta: Boil the penne pasta in salted water according to the package directions until it is al dente.

Tossing the salad: Toss the cooked and cooled penne pasta with baby arugula, sun-dried tomatoes, chickpeas, olive oil, balsamic vinegar, half of the Parmigiano Reggiano cheese, salt, and fresh cracked pepper to taste.

Plating the salad: Divide the salad between 4 plates and top each serving with the remaining shaved Parmigiano Reggiano cheese.

How To Make Penne Arugula Salad with Tomatoes

Penne pasta-based arugula salad is a fresh-tasting appetizer that is a must-try! The balsamic vinegar and sun-dried tomatoes provide a prickly tangy flavor.

Preparation: 5 minutes

Cooking: 10 minutes

Total: 15 minutes

Serves:

Ingredients

3cupsbaby arugula
6ozRonzoni Smart Taste penne pasta
¼cupsun dried tomatoes,chopped
2tbspextra virgin olive oil
2tbspbalsamic vinegar
salt and fresh ground pepper,to taste
1cupcanned garbanzo beans
4tbspparmigiano 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.

Recipe Notes

Substitute penne pasta with brown rice for a gluten-free alternative.

Nutrition

Calories: 324.16kcal
Fat: 10.88g
Saturated Fat: 2.68g
Monounsaturated Fat: 5.90g
Polyunsaturated Fat: 1.43g
Carbohydrates: 44.39g
Fiber: 4.34g
Sugar: 5.30g
Protein: 12.22g
Cholesterol: 6.32mg
Sodium: 263.44mg
Calcium: 150.78mg
Potassium: 292.45mg
Iron: 1.51mg
Vitamin A: 27.15µg
Vitamin C: 2.11mg

Technique Tip for Enhancing Penne Arugula Salad Flavors

When boiling your penne pasta, it's crucial not to overcook it. Aim for an al dente texture, which means the pasta should be tender but still firm to the bite. This not only enhances the taste but also makes the pasta easier to toss with other ingredients. Also, rinsing the pasta under cold water immediately after draining stops the cooking process and prevents it from becoming mushy.

Time-Saving Tips for Preparing Penne Arugula Salad

Prep ahead: Chop and prepare ingredients in advance to streamline the cooking process.

One-pot wonders: Opt for recipes that allow you to cook everything in a single pot or pan to minimize cleanup.

Batch cooking: Make larger portions and freeze the extra for quick and convenient future meals.

Kitchen organization: Keep your kitchen well-organized to easily locate ingredients and cooking tools.

Substitute Ingredients For Penne Arugula Salad with Tomatoes Recipe

baby arugula - Substitute with baby spinach: Baby spinach has a similar mild, slightly peppery flavor to arugula and can be used as a substitute in salads.
ronzoni smart taste penne pasta - Substitute with whole wheat penne pasta: Whole wheat penne pasta is a healthier alternative and provides a nuttier flavor and chewier texture.
sun dried tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can add a burst of sweet and tangy flavor similar to sun-dried tomatoes in the salad.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable alternative for dressing the salad.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a tangy and slightly sweet flavor similar to balsamic vinegar and can be used in dressings.
canned garbanzo beans - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, making them a good substitute for garbanzo beans in the salad.
parmigiano reggiano - Substitute with pecorino romano: Pecorino Romano cheese has a similar salty and nutty flavor to Parmigiano Reggiano and can be used as a substitute in the salad.

Presentation Tips for a Delightful Penne Arugula Salad

Elevate the plating: Arrange the penne arugula salad in a circular motion on the plate, creating a visually appealing presentation. Use the vibrant colors of the arugula and sun-dried tomatoes to create a striking visual impact.
Garnish with fresh arugula leaves: Place a few fresh arugula leaves on top of the salad to add a touch of freshness and a pop of color to the dish.
Drizzle with aged balsamic reduction: Create an intricate design on the plate using aged balsamic reduction to add a touch of elegance and depth of flavor to the dish.
Sprinkle with freshly cracked black pepper: Add a final touch of freshly cracked black pepper over the salad to enhance the flavors and provide a subtle hint of spice.
Use fine dining serving ware: Present the penne arugula salad on elegant, minimalist serving ware to create a sophisticated and refined dining experience.

Essential Kitchen Tools for Making Penne Arugula Salad with Tomatoes

Boiling pot: A large pot used for boiling pasta, vegetables, and other ingredients.
Colander: A bowl-shaped kitchen tool with holes used for draining liquids from foods.
Cutting board: A flat board used for cutting and preparing ingredients.
Knife: A sharp tool used for cutting and slicing ingredients.
Mixing bowl: A bowl used for mixing and combining ingredients.
Serving plates: Plates used for serving the finished dish.
Measuring cups and spoons: Tools used for accurately measuring ingredients.
Whisk: A utensil used for whipping and mixing ingredients.
Grater: A tool used for grating cheese or vegetables.
Tongs: A utensil used for gripping and lifting foods.
Olive oil drizzler: A container used for drizzling olive oil.
Cheese grater: A tool used for grating cheese.
Can opener: A tool used for opening canned ingredients.
Salad tongs: Tongs specifically designed for tossing and serving salads.
Pepper grinder: A tool used for grinding fresh pepper.
Parmesan shaver: A tool used for shaving parmesan cheese.
Pasta server: A utensil used for serving pasta.
Spatula: A flat tool used for flipping and serving foods.
Garlic press: A tool used for pressing garlic cloves.
Balsamic vinegar drizzler: A container used for drizzling balsamic vinegar.

Storing and Freezing Penne Arugula Salad with Tomatoes

To store leftover penne arugula salad, place it in an airtight container and refrigerate for up to 3-4 days. The arugula may wilt slightly, but the flavors will continue to meld together.
If you want to make this salad ahead of time, prepare the pasta, sun-dried tomatoes, and garbanzo beans as directed. Store them separately from the arugula, olive oil, balsamic vinegar, and Parmigiano Reggiano. When ready to serve, toss all the ingredients together and season with salt and pepper.
For longer storage, you can freeze the cooked penne pasta in a freezer-safe bag or container for up to 2 months. Thaw the pasta in the refrigerator overnight before using it in the salad.
It's not recommended to freeze the entire assembled salad, as the arugula and other ingredients may not retain their texture and flavor after thawing. The balsamic vinegar and olive oil dressing may also separate when frozen.
If you have leftover sun-dried tomatoes, store them in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. They can be used in various recipes, such as pasta dishes, sandwiches, or dips.

How To Reheat Leftover Penne Arugula Salad

Reheat the leftover penne arugula salad in a microwave-safe bowl for 1-2 minutes, stirring halfway through, until the pasta is warm and the arugula is slightly wilted. This method is quick and easy, but may result in slightly overcooked pasta and wilted greens.
For a better texture, reheat the penne separately in a pan with a splash of olive oil or water over medium heat, stirring occasionally, until warm. Then, add the arugula, sun-dried tomatoes, and garbanzo beans, tossing gently until the arugula is slightly wilted. Drizzle with additional balsamic vinegar and olive oil, if needed, and season with salt and pepper to taste.
If you prefer a cold salad, simply remove the leftover penne arugula salad from the refrigerator and let it sit at room temperature for 15-20 minutes before serving. This allows the flavors to meld and the olive oil to become more fluid, enhancing the overall taste and texture of the dish.
For a crispy twist, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the leftover penne arugula salad and cook, stirring occasionally, until the pasta is crispy and the arugula is slightly charred, about 5-7 minutes. Serve the crispy salad warm, garnished with extra Parmigiano Reggiano.

Random Fact about Penne Arugula Salad with Tomatoes

Penne arugula salad with tomatoes is a refreshing and nutritious dish that can be served as a main course or a side dish.

Is Making Penne Arugula Salad at Home Cost-Effective?

The cost-effectiveness of this penne arugula salad with tomatoes recipe largely depends on the quality of ingredients used. While baby arugula and sun-dried tomatoes can be on the pricier side, the use of canned garbanzo beans and parmigiano reggiano can balance the cost. The approximate cost for a household of 4 people would be around $15-$20. Rating this recipe, I would give it a solid 8. The combination of flavors and textures creates a delightful dish that is both satisfying and nutritious.

Is Penne Arugula Salad with Tomatoes Healthy?

This penne arugula salad recipe is a healthy choice overall, offering a balance of nutrients from various ingredients:

Arugula is a nutrient-dense leafy green, providing vitamins A, C, and K, as well as calcium and iron.
Whole grain pasta (Ronzoni Smart Taste) adds fiber and complex carbohydrates for sustained energy.
Sun-dried tomatoes are a good source of lycopene, an antioxidant that may help reduce the risk of certain cancers and heart disease.
Olive oil provides healthy monounsaturated fats, which can help lower bad cholesterol levels and reduce inflammation.
Garbanzo beans (chickpeas) are an excellent source of plant-based protein and fiber, promoting feelings of fullness and aiding digestion.
Parmigiano Reggiano cheese adds a savory flavor and provides calcium for strong bones.

The combination of ingredients creates a well-rounded meal that is both nutritious and satisfying.

To further enhance the nutritional value of this salad, consider the following suggestions:

Increase the amount of arugula to boost the intake of vitamins and minerals.
Add more colorful vegetables, such as cherry tomatoes, bell peppers, or shredded carrots, to provide a wider range of antioxidants and phytochemicals.
Swap the sun-dried tomatoes for fresh tomatoes to reduce the amount of added oil and increase the vitamin C content.
Use a higher ratio of balsamic vinegar to olive oil in the dressing to cut down on calories and fat while still maintaining flavor.
Experiment with other healthy additions, such as grilled chicken, shrimp, or tofu, to increase the protein content and make the salad more satiating.
Sprinkle some chopped nuts or seeds, like almonds or pumpkin seeds, for added crunch, healthy fats, and minerals.

Editor's Opinion on This Delightful Penne Salad Recipe

This penne arugula salad with tomatoes recipe is a delightful combination of flavors and textures. The peppery arugula, sweet sun-dried tomatoes, and creamy garbanzo beans create a harmonious blend, while the balsamic vinaigrette adds a tangy kick. The use of smart taste penne pasta adds a healthy twist to the dish. The dish is well-balanced and satisfying, making it a perfect choice for a light lunch or a side dish. The addition of Parmigiano Reggiano provides a rich and savory finish. Overall, this recipe is a winner and is sure to impress your guests with its vibrant colors and delicious taste.

Enhance Your Penne Arugula Salad with Tomatoes Recipe with These Unique Side Dishes:

Garlic Bread: Slices of crusty bread brushed with garlic-infused butter and toasted to perfection

Grilled Asparagus: Fresh asparagus spears grilled with a drizzle of olive oil and a sprinkle of sea salt

Fruit Salad: A refreshing mix of seasonal fruits tossed in a light citrus dressing

Tiramisu: Layers of coffee-soaked ladyfingers and creamy mascarpone, dusted with cocoa powder

Similar Recipes to Try If You Love Penne Arugula Salad

Grilled Vegetable Quinoa Salad: Combine grilled vegetables with quinoa, feta cheese, and a lemon vinaigrette for a refreshing and nutritious salad.

Mango Chicken Lettuce Wraps: Marinate chicken in a mango marinade, grill it, and then wrap it in lettuce with diced mango, avocado, and a drizzle of lime juice for a light and flavorful meal.

Coconut Curry Lentil Soup: Simmer lentils in a coconut curry broth with vegetables and spices for a comforting and aromatic soup that's perfect for a cozy night in.

Berry Chia Seed Pudding: Mix chia seeds with almond milk, honey, and fresh berries for a healthy and satisfying pudding that can be enjoyed for breakfast or as a dessert.

Appetizers and Desserts to Complement Penne Arugula Salad with Tomatoes

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. Bake until golden and crispy for a delicious start to your meal.

Bruschetta: Elevate your appetizer game with bruschetta topped with a vibrant mixture of diced tomatoes, basil, garlic, and balsamic glaze. Serve on toasted baguette slices for a burst of fresh flavors.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Strawberry Cheesecake: Savor the creamy and tangy flavors of a classic strawberry cheesecake, topped with fresh strawberries and a drizzle of strawberry sauce for a delightful and refreshing dessert option.

Why trust this Penne Arugula Salad with Tomatoes Recipe:

This recipe is a must-try for anyone seeking a flavorful and nutritious meal. The combination of baby arugula, sun dried tomatoes, and garbanzo beans provides a delightful mix of textures and flavors. The use of ronzoni smart taste penne pasta ensures a healthier option without compromising on taste. The addition of extra virgin olive oil and balsamic vinegar brings a delightful tangy and rich taste to the dish. Lastly, the finishing touch of parmigiano reggiano adds a savory and nutty flavor. Trust this recipe for a delightful and satisfying meal experience.

Share your thoughts on the Penne Arugula Salad with Tomatoes recipe in the Recipe Sharing forum section.

FAQ:

Can I use a different type of pasta for this recipe?

Yes, you can definitely use a different type of pasta if you prefer. Fusilli, farfalle, or even spaghetti would work well in this recipe.

Can I substitute the arugula with another type of greens?

Absolutely! If you're not a fan of arugula, you can use baby spinach, kale, or mixed salad greens instead.

How long can I store the leftover salad?

The leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Just make sure to give it a good toss before serving again.

Can I add grilled chicken or shrimp to this salad?

Of course! Grilled chicken, shrimp, or even some sliced avocado would make a great addition to this salad, adding some extra protein and flavor.

Is there a way to make this recipe vegan?

Yes, you can easily make this recipe vegan by omitting the Parmigiano Reggiano or using a plant-based alternative. Additionally, ensure the pasta you use is vegan-friendly, and you're all set!