Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			3 cups baby arugula 6 oz uncooked penne 1/4 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
			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.