Arugula Pasta Salad with Chickpeas and Sun Dried Tomatoes

Bahan-bahan (4 porsi)

• 3 cups baby arugula
• 6 oz uncooked penne or rotini pasta (or chickpea or gluten-free pasta)
• 1/4 cup sun dried tomatoes (chopped)
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• kosher salt (to taste)
• 1 cup canned chickpeas (rinsed and drained)
• 4 tbsp Parmesan or Pecorino cheese (freshly shaved)
• fresh black pepper (to taste)