This pasta salad, which is made without mayo, contains spicy arugula, canned chickpeas and sun dried tomatoes.
Arugula Pasta Salad w/ Chickpeas
This light summer pasta salad is great for warm summer nights when you need something more than just salad greens. It’s a great, budget-friendly, vegetarian meal which gets protein and fiber from canned chickpeas. Chickpea pasta can be substituted for wheat to get even more protein. This pasta is great for lunch and dinner. The portions are generous. You will also love this Greek Pasta Salad and Orzo Pasta Salad With Grilled Vegetables.
No Mayo Pasta Salad
I don’t mind mayo in my pasta salad, but not all pasta salads need mayo. Some pasta salads I love to make are salads that have pasta added in, so it’s heavy on greens but lighter on carbs. These pasta salads I make without mayo. Instead, I use oil and vinegar and it’s delicious. This will also be great for a picnic or backyard barbecue. You don’t have to worry about the vinaigrette-dressed pasta recipe!
Useful Tips
Here are some tips to make this simple salad great!
- Use Baby arugulaHere, it has a milder and more peppery taste.
- Since the Ingredients are so simple that they rely on quality ingredients. Extra virgin olive oil is recommended, as well as a good aged balsamic Vinegar. You will enjoy the best tasting salad when you use premium imported cheeses like Locatelli Pecorino romano or Parmigiano Reggiano.
Arugula Pasta Salad With Chickpeas & Sun Dried Tomatoes
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This pasta salad, which is made without mayo, contains spicy arugula, canned chickpeas and sun dried tomatoes.
- 3 Cups Baby arugula
- 6 oz Uncooked penne pasta or rotini, Chickpea, chickpea, or gluten-free pasta
- 1/4 Cup sun dried tomatoes, Chop
- 2 tbsp Extra virgin olive oil
- 2 tbsp balsamic vinegar
- Kosher salt, Taste
- 1 Cup Canister chickpeas, Rinsed and drained
- 4 tbsp Parmesan or Pecorino cheese, Freshly shaved
- Fresh black pepper, Taste
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Boil the pasta according to the package instructions for al dente in large quantities of salted water
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Drain the water and run it under cold water until the cooking is over.
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Toss the pasta with baby spinach, sun dried tomatoes and chickpeas. Add oil, vinegar, half the cheese, salt, and freshly cracked pepper to taste.
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Divide the Parmesan cheese between 4 plates.
Serving: 2Cups, Calories: 280kcal, Carbohydrates: 43.5g, Protein: 11g, Fat: 9g, Saturated Fat 3.5g, Cholesterol: 2mg, Sodium: 337mg, Fiber: 8g, Sugar: 3g
WW Points Plus 7
Keywords: Arugula pasta salad, pasta with sun dried tomatoes and arugula, pasta salad without mayo, pasta with arugula, pasta salad with sun dried tomatoes, pasta with chickpeas and pasta salad with Garbanzo beans
Source: Skinny Taste