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.
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.
- 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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