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
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.
- In the meantime, prepare the oil-free spicy balsamic vinegar basil dressing.
- 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.