Mediterranean Arugula Salad


  • 3 cups Circle A Lettuce Baby Arugula
  • 6 oz. Ronzoni ancient grain penne rigate
  • 1/4 cup sun dried tomatoes, chopped
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • salt & fresh ground pepper to taste
  • 1 cup canned garbanzo beans, rinsed and drained
  • 4 tbsp. Parmigiano Reggiano, freshly shaved


Boil pasta to al dente. Drain and run under cold water to stop the cooking. Toss the pasta with arugula, sun dried tomatoes, garbanzo beans, oil, vinegar, half of cheese, salt and fresh-ground black pepper to taste. Divide between 4 plates and top with remaining shaved parmesean cheese. Serve immediately.