Penne Arugula Salad with Sun-Dried Tomatoes

Dave and I loved this salad so much I plan to add it to our cooking rotation. It was so easy to make with arugula from our CSA basket and we already had every other ingredient on hand. The pasta as a topping was a fun addition to this salad and helped to add a different textural component. The sun-dried tomatoes pack a punch of flavor and go well with the white balsamic vinegar in the dressing. Extra sharp cheddar was what I had on hand from the farmers' market but any sturdy cheese will do. The components of this salad make it light but filling at the same time.

Recipe slightly adapted from Skinny Taste.

We Received:
-Tatsoi; Bok Choy; Pak Choi; Garlic Scapes; English Peas; Hakurei Turnips; Arugula; Mixed Greens;  and Sage.

-3 cups baby arugula
-6 ounces penne pasta
-1/4 cup sun-dried tomatoes, chopped
-2 tablespoons extra virgin olive oil
-2 tablespoons white balsamic vinegar
-Salt and pepper
-1 cup canned chickpeas, rinsed and drained
-2 ounces extra sharp cheddar, freshly shaved
-Sea salt and ground black pepper to taste

Boil pasta in salted water according to package directions for al dente. I used penne from a local store and it took 9 minutes to cook which gave me plenty of time to prep all of the other ingredients.

Drain the pasta and run it under cold water to stop the cooking.

Toss the penne with the arugula, sun-dried tomatoes, chickpeas, olive oil, vinegar, half the cheddar cheese, salt, and pepper.

Divide the salad onto four plates and top with the remaining sharp cheddar.


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