With spicy arugula, canned chickpeas, solar dried tomatoes, shaved Parmesan and balsamic vinegar, this pasta salad is contemporary and scrumptious and made with no mayo.
Arugula Pasta Salad with Chickpeas
This scrumptious gentle summer season pasta salad is ideal for these heat summer season nights if you need one thing extra substantial than simply salad greens. It’s an amazing, budget-friendly, vegetarian meal which will get protein and fiber from canned chickpeas. For much more protein you need to use chickpea pasta as a substitute of wheat. That is excellent for lunch or dinner, and the parts are very satisfying. Extra pasta salad recipes with no mayo you’ll love, Orzo Pasta Salad with Grilled Veggies and this Greek Pasta Salad.
No Mayo Pasta Salad
I don’t thoughts mayo in my pasta salad, however not all pasta salads want mayo. Some pasta salads I like to make are salads which have pasta added in, so it’s heavy on greens however lighter on carbs. These pasta salads I usually make with no mayo. As an alternative, I exploit oil and vinegar and it’s scrumptious. And in the event you carry this to a yard barbecue or picnic, likelihood is it’s going to sit out within the solar for hours. Needn’t fear with a vinaigrette-dressed pasta salad recipe!
Useful Ideas
A number of tricks to make this straightforward salad unbelievable!
- Use child arugula right here, it has a milder peppery taste.
- Because the components are easy it depends on high quality components. Use further virgin olive oil, and a extremely good aged balsamic vinegar. And most significantly use a premium imported cheese resembling Parmigiano Reggiano or Locatelli Pecorino Romano will provide you with the perfect tasting salad.
Arugula Pasta Salad with Chickpeas and Solar Dried Tomatoes
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With spicy arugula, canned chickpeas, solar dried tomatoes, shaved Parmesan and balsamic vinegar, this pasta salad is contemporary and scrumptious and made with no mayo.
- 3 cups child arugula
- 6 oz raw penne or rotini pasta, or chickpea or gluten-free pasta
- 1/4 cup solar dried tomatoes, chopped
- 2 tbsp further virgin olive oil
- 2 tbsp balsamic vinegar
- kosher salt, to style
- 1 cup canned chickpeas, rinsed and drained
- 4 tbsp Parmesan or Pecorino cheese, freshly shaved
- contemporary black pepper, to style
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Boil pasta in a big pot of salted water in response to bundle instructions for al dente.
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Drain and run below chilly water to cease the cooking.
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Toss the pasta with child arugula, solar dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and contemporary cracked pepper to style.
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Divide between 4 plates and prime with remaining shaved Parmesan cheese.
Serving: 2cups, Energy: 280kcal, Carbohydrates: 43.5g, Protein: 11g, Fats: 9g, Saturated Fats: 3.5g, Ldl cholesterol: 2mg, Sodium: 337mg, Fiber: 8g, Sugar: 3g
WW Factors Plus: 7
Key phrases: arugula pasta salad, pasta salad no mayo, pasta salad with arugula and solar dried tomatoes, pasta salad with chickpeas, pasta salad with garbanzo beans
