Berry Arugula Pasta Salad
Ingredients
- 4-6 oz any short small pasta shell, elbow, short penne
- 1 14 oz can cooked chickpea, drained skip and double on the pasta if you prefer only pasta
- 4-5 cups fresh arugula
- 1 cup fresh strawberries hulled and halved
- 1 cup blackberries halved if large
- ½-¾ cup baby mozzarella balls
- ½-¾ cup basil vinaigrette
- 1 tbsp basil leaves, chiffonade
- balsamic glaze to drizzle
Instructions
- Cook the pasta according to package instructions. Drain and cool the pasta to room temperature or rinse under cold water if you forgot. Add to a large plate or bowl. Drain a can of chickpeas, add it to the bowl as well.
- Once cooled, drained toss the pasta and chickpeas with basil vinaigrette.
- Add the arugula, strawberries, blackberries and baby mozzarella balls to the pasta chickpea. Mix well.
- If the salad looks dry add more basil vinaigrette. Just before serving top the pasta salad with balsamic glaze. Enjoy!!
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