Italian Arugula Salad With Whole Grain Penne
-
20 Mins
Prep Time
-
9 Mins
Cook Time
-
6
Servings
- 246
Calories
- 10g
Fat
- 34g
Carbs
- 8g
Protein
Lupus
Ingredients
- 2 Cups Whole Grain Penne (dry)
- 3 Tbsp Pine Nuts, toasted
- 3 Cups Baby Arugula
- ¼ Cup Sun Dried Tomatoes, chopped
- 1 Cup Canned Chickpeas, drained and rinsed
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Lemon Juice
- 2 Tbsp Balsamic Vinegar
- 1 Tsp Dijon Mustard
- Salt and Pepper, to taste
- Shaved Parmesan, to garnish
- Allergens:
- G Gluten
- N Nuts
- D Dairy
- View Substitutions
-
GGluten:
Use a gluten-free pasta
-
NNuts:
Use toasted sunflower seeds or omit
-
DDairy:
Sprinkle with a dairy-free cheese or omit
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Cook Pasta, Toast Pine Nuts In a large saucepan, bring water to a boil. While waiting for water to boil, toast pine nuts in a dry skillet, over medium heat, until fragrant. When water begins to boil, add the pasta and cook according to package directions.
3.
Whisk Together Dressing While pasta cooks, whisk together dressing ingredients in a small bowl.
4.
Drain & Rinse Pasta When pasta is done cooking, drain and rinse with cold water to stop the cooking process.
5.
Assemble Ingredients & Serve In a large bowl, toss the arugula, sun dried tomatoes, chickpeas, cooked pasta, and toasted pine nuts. Drizzle with dressing and toss to coat. Season with salt and pepper, to taste. Add shaved parmesan before serving.
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Lemon Juice
Purchase pre-squeezed lemon juice.
-
Pine Nuts
Purchase toasted pine nuts or use raw pine nuts.
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