With spicy arugula, canned chickpeas, sun dried tomatoes, shaved Parmesan and balsamic vinegar, this pasta salad is fresh and delicious and made with no mayo.
Arugula Pasta Salad with Chickpeas
This delicious light summer pasta salad is perfect for those warm summer nights when you want something more substantial than just salad greens. It’s a great, budget-friendly, vegetarian meal which gets protein and fiber from canned chickpeas. For even more protein you can use chickpea pasta instead of wheat. This is perfect for lunch or dinner, and the portions are very satisfying. More pasta salad recipes with no mayo you will love, Orzo Pasta Salad with Grilled Veggies and this Greek Pasta Salad.
No Mayo Pasta Salad
I don’t mind mayo in my pasta salad, but not all pasta salads need mayo. Some pasta salads I love to make are salads that have pasta added in, so it’s heavy on greens but lighter on carbs. These pasta salads I typically make with no mayo. Instead, I use oil and vinegar and it’s delicious. And if you bring this to a backyard barbecue or picnic, chances are it will sit out in the sun for hours. Need not worry with a vinaigrette-dressed pasta salad recipe!
Helpful Tips
A few tips to make this simple salad fantastic!
- Use baby arugula here, it has a milder peppery flavor.
- Since the ingredients are simple it relies on quality ingredients. Use extra virgin olive oil, and a really good aged balsamic vinegar. And most importantly use a premium imported cheese such as Parmigiano Reggiano or Locatelli Pecorino Romano will give you the best tasting salad.
Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes
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With spicy arugula, canned chickpeas, sun dried tomatoes, shaved Parmesan and balsamic vinegar, this pasta salad is fresh and delicious and made with no mayo.
- 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
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Boil pasta in a large pot of salted water according to package directions for al dente.
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Drain and run under cold water to stop the cooking.
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Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste.
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Divide between 4 plates and top with remaining shaved Parmesan cheese.
Makes 8 cups.
Serving: 2cups, Calories: 280kcal, Carbohydrates: 43.5g, Protein: 11g, Fat: 9g, Saturated Fat: 3.5g, Cholesterol: 2mg, Sodium: 337mg, Fiber: 8g, Sugar: 3g
WW Points Plus: 7
Keywords: arugula pasta salad, pasta salad no mayo, pasta salad with arugula and sun dried tomatoes, pasta salad with chickpeas, pasta salad with garbanzo beans