Arugula Salad with Penne, Garbanzo Beans, and Sun Dried Tomatoes
Found on skinnytaste.com, this summer salad highlights the peppery arugula that we get from Farmer John. Toss with nutty chick peas, pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar to create a simple yet delicious main dish salad – perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying. Serves 4.
3 cups baby arugula
6 oz Penne pasta
¼ cup sun dried tomatoes, chopped
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
salt and fresh ground pepper to taste
1 cup canned garbanzo beans (chick peas), rinsed and drained
4 Tbsp Parmigiano Reggiano, freshly shaved
1. Boil pasta in salted water according to package directions for al dente. Drain and run under cold water to stop the cooking.
2. 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.