With the cooler weather behind us we are no longer looking for those cozy comfort foods and our eating habits tend to get lighter. Yay! It’s easier to want to grab lighter healthier options and feel satisfied by them. This pasta salad is a great lunch OR dinner option as it is still filling while being on the lighter side!
3 cups baby arugula
6 oz pasta of your choice
1/4 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 shaved (or grated) Parmesan cheese
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.
Recipe and Photo courtesy of: SkinnyTaste