Oil-free pasta salad with arugula, tomato and garbanzo beans
This oil-free pasta salad with arugula, tomato and garbanzo beans recipe is easy to make and uses a spicy balsamic vinegar basil dressing.
Servings 6 people
Boil and cook the pasta for the required time.
Cut the tomatoes, open the garbanzo beans and strain them, add both plus the arugula in a large salad bowl.
Strain and cool down the pasta by running cold water over them while in the strainer. Let the water finish dripping away for about one minute.
Add the pasta on top of beans and veggies, then add the sauce, and mix everything.
Serve immediately, or you can refrigerate it for up to 2 days. It goes well immediately served or later on, as the sauce penetrates more of the ingredients. Stir well before serving.