Skinnytaste · by Gina Homolka★ 5.0 (21)
Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes
NUTRITION · PER SERVING15M COOK
CAL 16%·PRO 23%
CARBS 45G58% OF CAL
5G FIBER0G ADDED0G INTRINSIC34G OTHER6G TOTAL SUGAR
FAT 10G29% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh pasta salad with peppery arugula, chickpeas, and sun-dried tomatoes tossed in balsamic vinaigrette. No mayo and packed with protein for a light meal.
mainamericanpastasaladbeans🍲 stockpotgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 15M
CAL 16%·PRO 23%
CARBS 45G58% OF CAL
5G FIBER0G ADDED0G INTRINSIC34G OTHER6G TOTAL SUGAR
FAT 10G29% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 497mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 324mg
- Calcium
- 137mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 497MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.