Arugula Penne Salad

Recipe for Pasta.

A few weeks ago I had leftover arugula and leftover pasta in my fridge that was not getting used.

I didn’t want either ingredient to go bad, so I put the two in a bowl, added a few other ingredients and hoped for the best.

Thankfully, it tasted great. Even my husband thought so, and he’s not a big fan of arugula. We have had this salad a few times now and it’s yummy every time!

Penne Arugula Salad Recipe

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• Servings: 4

Ingredients:

• 3 Cups Arugula
• 3/4 Cup Canned Chickpeas, Drained and Rinsed
• 1 Cup Penne Pasta, Cooked
• 1/2 Small Tomato, Chopped and Seeded
• 3 Tablespoons Olive Oil
• 1 Teaspoon Dijon Mustard
• 2 Tablespoon Balsamic Vinegar
• 1/4 Cup Fresh Parmesan Cheese, Grated
• Fresh Parmesan Cheese, Shaved
• Salt and Pepper

Instructions:

1. Add all ingredients, except shaved parmesan cheese, to a large bowl. Toss until combined.
2. Serve, topped with shaved parmesan.