Oil-free pasta salad with arugula tomato and garbanzo beans
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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. 
Course Main Course, Salad
Cuisine French, Low fat, Vegan
Keyword broccoli kale salad, oil-free, pasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Author Nicolas Pujol

Ingredients

  • 17.6 oz pasta
  • water
  • 4 tomatoes (medium size)
  • 2 oz arugula
  • Oil-free spicy balsamic vinegar basil dressing
  • 15 oz garbanzo beans (1 can, strained)

Instructions

  • 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.