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SkinnyTaste.com Recipe: Penne Arugula Salad with Sundried Tomatoes
Photo and Recipe from SkinnyTaste.com
This recipe was recommended to me by CARE member, Alana. Thank you, Alana. You were right, it is delicious!
Below, I increased the amount of chickpeas, arugula, and sundried tomatoes from the original recipe. I also used the chickpea penne pasta to increase protein content keeping the dish a vegetarian meal. But the credit all goes to SkinnyTaste.com!
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
Prepare Pasta
- 7.5 ounces dry chickpea penne pasta (1, 8 oz box; Tolerant Brand recommended)
For Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- pinch of salt (to taste)
- pinch of ground black pepper (to taste)
For Salad
- 4 cups arugula (1, 5 oz pkg)
- 1/2 cup sundried tomato, sliced
- 1 1/2 cups cooked chickpeas (rinsed and drained; 15 oz can=1 1/2 cups)
- 1/2 cup Parmigiano Reggiano (shaved preferred; any shaved hard cheese could be used)
Instructions
- Boil pasta according to package directions. Drain and rinse under cold water.
- Prepare dressing in a large mixing bowl. Add pasta and all remaining ingredients.
- Divide into 4 portions and enjoy.
Notes
- Do be sure to check out the original recipe on SkinnyTaste.com; they have wonderful resources (like videos) and MANY easy, tasty, and balanced recipe ideas!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Diet: Vegetarian
Nutrition
- Calories: 475
- Sugar: 9g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 10mg
