Penne Arugula Salad with Sun Dried Tomatoes

Peppery arugula tossed with nutty chickpeas, penne pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil pasta in salted water according to package directions for al dente.

Step 2

Drain and run under cold water to stop the cooking.

Step 3

Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste.

Step 4

Divide between 4 plates and top with remaining shaved parmesan cheese.

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