Mediterranean Penne Salad with Chickpeas and Arugula
A Mediterranean pasta salad with chickpeas, bell pepper and cherry tomatoes that also tastes good cold and doesn't turn soggy in the lunchbox, because the dressing is added only at the end and mixed in sparingly. The arugula adds a fresh, peppery note.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 200 g Penne
- 1 can chickpeas (canned, drained)
- 1 pc red bell pepper
- 150 g cherry tomatoes
- 60 g arugula
- 2 tbsp olive oil
- 0.5 pc lemon (juice)
- 1 tsp Dijon mustard
- 40 g Parmesan, grated
- salt
- black pepper
Method
- Cook the penne in plenty of salted water according to the package instructions until al dente, drain and briefly rinse with cold water.
- Remove the seeds from the bell pepper and cut into small cubes. Halve the cherry tomatoes. Rinse the chickpeas and let them drain.
- For the dressing, whisk together the lemon juice, mustard, olive oil, salt and pepper in a small bowl.
- Toss the penne with the bell pepper, tomatoes and chickpeas in a large bowl, pour the dressing over and mix well.
- Fold in the Parmesan and fold in the arugula shortly before packing so it doesn't wilt. Let the salad cool and fill into lunch boxes.