Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes
With spicy arugula, canned chickpeas, sun dried tomatoes, shaved Parmesan and balsamic vinegar, this pasta salad is fresh and delicious and made with no mayo.

Ingredients
4 servings
Instructions
- Boil pasta in a large pot of salted water according to package directions for al dente.
- Drain and run under cold water to stop the cooking.
- Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste.
- Divide between 4 plates and top with remaining shaved Parmesan cheese.
Nutrition per serving
280kcal
💰 Cost Estimate
Total Ingredients
$950.00
$950.00
Per Serving
$238.00/serving
$238.00/serving
🏠 Savings
~$1900.00 vs buying!
~$1900.00 vs buying!
📋 Price Breakdown (78% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| baby arugula | 3 cups | $484.00 |
| uncooked penne or rotini pasta | 6 oz | $237.00 |
| sun dried tomatoes | 0.25 cup | $9.00 |
| extra virgin olive oil | 2 tbsp | $69.00 |
| balsamic vinegar | 2 tbsp | $28.00 |
| kosher salt | - | - |
| canned chickpeas | 1 cup | $44.00 |
| Parmesan or Pecorino cheese | 4 tbsp | $79.00 |
| fresh black pepper | - | - |
*Estimated market prices, may vary by region
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