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Lunch | Dinner

Italian Arugula Salad With Whole Grain Penne

  • 20 Mins

    Prep Time

  • 9 Mins

    Cook Time

  • 6


  • 246 Calories
  • 10g Fat
  • 34g Carbs
  • 8g Protein
  • Instructions & Tools



  • 6 Servings
  • 246 Calories
  • 10g Fat
  • 34g Carbs
  • 8g Protein
  • 29 Mins Total Time
  • - Salad -
  • 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
  • - Dressing -
  • 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
Recipe adapted from

Nourishment Note


  • 6 Servings
  • 246 Calories
  • 10g Fat
  • 34g Carbs
  • 8g Protein
  • 29 Mins Total Time
  • 1

    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.

  • 2

    Whisk Together Dressing While pasta cooks, whisk together dressing ingredients in a small bowl.

  • 3

    Drain & Rinse Pasta When pasta is done cooking, drain and rinse with cold water to stop the cooking process.

  • 4

    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.

Recipe adapted from

Allergen Swap

  • GGluten

    Use a gluten-free pasta

  • NNuts

    Use toasted sunflower seeds or omit

  • DDairy

    Sprinkle with a dairy-free cheese or omit

Fatigue Buster

  • Lemon Juice

    Purchase pre-squeezed lemon juice.

  • Pine Nuts

    Purchase toasted pine nuts or use raw pine nuts.

There's plenty more delicious recipes to try!

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