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Lunch | Dinner

Italian Arugula Pasta Salad

  • 20 Mins

    Prep Time

  • 9 Mins

    Cook Time

  • 6

    Servings

  • 246

    Calories

  • 10g

    Fat

  • 34g

    Carbs

  • 8g

    Protein

Recommended For:

Altered Taste/Smell

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Ingredients

  • 2 Cups Whole Grain Penne (dry)
  • 3 Tbsp Pine Nuts, toasted
  • 3 Cups Baby Arugula, wash before using
  • ¼ Cup Sun Dried Tomatoes, chopped
  • 1 Cup Canned Chickpeas, drained and rinsed
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Lemon Juice, wash lemon before juicing
  • 2 Tbsp Balsamic Vinegar
  • 1 Tsp Dijon Mustard
  • Salt and Pepper, to taste
  • Shaved Parmesan, to garnish

What You’ll Need

  • Large Saucepan

  • Spoon

  • Colander

  • Measuring Cups

  • Measuring Spoons

  • Cutting Board

  • Knife

  • Small Skillet

  • Small Bowl

  • Whisk

  • Large Bowl

  • Tongs

  • Vegetable Peeler

  • GGluten:

    Replace whole grain penne with a gluten-free version.

  • NNuts:

    Replace pine nuts with toasted sunflower seeds or omit.

  • DDairy:

    Replace Parmesan cheese with a dairy-free cheese or omit.

Instructions

  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Cook Pasta 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.

    Toss Ingredients Together & 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.

    Store Pasta dish will keep well in the refrigerator for up to 3 days.

  • 7.

    Wash Hands Wash hands with soap and water.

Recipe adapted from skinnytaste.com

Nourishment Notes

Arugula

Arugula is full of vitamins, minerals, and antioxidants. The powerful antioxidants in arugula may help to reduce inflammation and protect healthy cells.

Chickpeas

Mild-tasting protein sources such as beans are typically well-tolerated when experiencing taste changes. Beans are also a great source of lean-protein to help your body build new and healthy cells.

Lemon

Citrus foods, such as limes, lemons, or oranges, can help add flavor to dishes when foods may taste bland.

Cold Foods

Cold foods that aren’t cooked, such as fruit salsa, smoothies, yogurt and fruit, are typically well-tolerated in patients experiencing altered taste.

Fatigue Buster

  • Ask for Assistance

    Ask a friend or family to help make this recipe.

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