Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes

Name: Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 3 cups baby arugula; 6 oz uncooked penne or rotini pasta (or chickpea or gluten-free pasta); 1/4 cup sun dried tomatoes (chopped); 2 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; kosher salt (to taste); 1 cup canned chickpeas (rinsed and drained); 4 tbsp Parmesan or Pecorino cheese (freshly shaved); fresh black pepper (to taste)

With spicy arugula, canned chickpeas, sun dried tomatoes, shaved Parmesan and balsamic vinegar, this pasta salad is fresh and delicious and made with no mayo.

⏱ 15 menit 🔨 Persiapan 5mnt 🔥 Masak 10mnt 📊 Mudah 🍽 4 porsi 👁 31

Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes

Bahan-bahan

4 porsi

3 cups baby arugula
6 oz uncooked penne or rotini pasta (or chickpea or gluten-free pasta)
1/4 cup sun dried tomatoes (chopped)
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
kosher salt (to taste)
1 cup canned chickpeas (rinsed and drained)
4 tbsp Parmesan or Pecorino cheese (freshly shaved)
fresh black pepper (to taste)

Langkah-langkah

Boil pasta in a large pot of 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.

Nasi & Mie arugula pasta saladpasta salad no mayopasta salad with arugula and sun dried tomatoespasta salad with chickpeaspasta salad with garbanzo beans

Nutrisi per porsi

280kcal

💰 Estimasi Harga

Total Bahan
Rp 28.011

Per Porsi
Rp 7.003/porsi

🏠 Lebih Hemat
~Rp 56.022 dari beli jadi!

📋 Rincian Harga Bahan (33% bahan terdeteksi)

Bahan	Jumlah	Subtotal
baby arugula	3 cups	Rp 4.800
uncooked penne or rotini pasta	6 oz	Rp 22.500
sun dried tomatoes	0.25 cup	Rp 711
extra virgin olive oil	2 tbsp	-
balsamic vinegar	2 tbsp	-
kosher salt	-	-
canned chickpeas	1 cup	-
Parmesan or Pecorino cheese	4 tbsp	-
fresh black pepper	-	-