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Penne Arugula Salad

15 minutes

4 servings

A simple yet delicious side that can also be a light lunch

Penne Arugula Salad


  • Boil pasta in 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.


  • 3 cups arugula

  • 6 oz. penne pasta (or your choice)

  • 1/4 cup sund dried tomatoes, chopped

  • 2 Tbs. olive oil

  • 2 Tbs. balsamic vinegar

  • salt and pepper

  • 1 cup chick peas, drained and rinsed

  •  4 Tbs. Parmigiano Reggiano, shaved

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