Penne Arugula Salad with Tomatoes Recipe

Penne Arugula Salad with Tomatoes Recipe

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



  • 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


  1. Boil pasta in salted water according to package directions for al dente.

  2. Drain and run under cold water to stop the cooking.

  3. Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt, and fresh cracked pepper to taste.

  4. Divide between 4 plates and top with remaining shaved parmesan cheese.

Recipe Notes

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


  • 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
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