Arugula Salad with Penne and Chick peas

Some days you just feel like a light salad as your meal. Having one with arugula is a little bit different for us since I don't normally have it in the house. Yet the peppery flavor of the arugula gives the salad a nice flavor, pasta gives it some substance and you get a lot of protein from the chick peas. If you don't have itme to make your own dressing you could easily toss it with lemon juice and olive oil, salt & fresh ground pepper. Home-made salad dressing is not only better for you, but makes the salad feel/taste that much fresher.

Arugula Salad with Penne and chick peas
Slightly adapted from Skinnytaste
Serves 4

Ingredients:
3 cups baby arugula
6 oz Ronzoni Smart Taste penne pasta
1/4 cup craisins
1/3 cup extra virgin olive oil
3 tbsp balsamic vinegar
1/2 lemon, juiced
2 tsp Dijon Mustard
salt and fresh ground pepper to taste
1 cup canned garbanzo beans (chick peas), rinsed and drained
4 tbsp Parmigiano Reggiano, freshly shaved 

Directions:
Boil pasta in salted water according to package directions for al dente. Drain and run under cold water to stop the cooking.

Meanwhile, whisk together oil, vinegar, mustard, lemon juice, salt and pepper. You will have extra dressing left over so do not put it all on the salad.

Toss the pasta with baby arugula, sun dried tomatoes, chick peas, half of the cheese, dressing and fresh cracked pepper to taste. Divide between 4 plates and top with remaining shaved parmesan cheese.