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