Recipe: Penne Arugula Salad with Sundried Tomatoes

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This recipe was recommended to me by CARE member, Alana. Thank you, Alana. You were right, it is delicious!
Below, I increased the amount of chickpeas, arugula, and sundried tomatoes from the original recipe. I also used the chickpea penne pasta to increase protein content keeping the dish a vegetarian meal. But the credit all goes to!

  • Total Time: 25 minutes
  • Yield: 4 1x



Prepare Pasta

  • 7.5 ounces dry chickpea penne pasta (1, 8 oz box; Tolerant Brand recommended)

For Dressing

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • pinch of salt (to taste)
  • pinch of ground black pepper (to taste)

For Salad

  • 4 cups arugula (1, 5 oz pkg)
  • 1/2 cup sundried tomato, sliced
  • 1 1/2 cups cooked chickpeas (rinsed and drained; 15 oz can=1 1/2 cups)
  • 1/2 cup Parmigiano Reggiano (shaved preferred; any shaved hard cheese could be used)


  1. Boil pasta according to package directions. Drain and rinse under cold water.
  2. Prepare dressing in a large mixing bowl. Add pasta and all remaining ingredients.
  3. Divide into 4 portions and enjoy.


  • Do be sure to check out the original recipe on; they have wonderful resources (like videos) and MANY easy, tasty, and balanced recipe ideas!


  • Calories: 475
  • Sugar: 9g
  • Sodium: 280mg
  • Fat: 19g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 12g
  • Protein: 24g
  • Cholesterol: 10mg

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