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Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes (No Mayo!)
Ingredients
  • 3 cups baby arugula
  • 6 oz uncooked penne or rotini pasta, or chickpea or gluten-free pasta
  • ΒΌ cup sun dried tomatoes, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • kosher salt, to taste
  • 1 cup canned chickpeas, rinsed and drained
  • 4 tbsp Parmesan or Pecorino cheese, freshly shaved
  • fresh black pepper, to taste
Steps
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