Wheat Berry Arugula Salad

Photo: amybrowntown

Perfect whole-grain summer side dish

Yield: 6 servings
Community Recipe from


  • 1 cup(s) wheat berries
  • 1 cup(s) whole wheat penne (dry measure)
  • 2 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) olive oil
  • 2-4 tablespoon(s) red wine vinegar
  • 1 tablespoon(s) dijon mustard
  • 1 clove(s) garlic, minced
  • salt & pepper, to taste
  • 2 tablespoon(s) fresh parsley, minced
  • 3 green onions, minced
  • 1/2 red onion, minced
  • 1 can(s) garbanzo beans, drained & rinsed
  • 1 cup(s) arugula
  • 2 cup(s) cherry tomatoes, halved
  • 4 tablespoon(s) parmagiano reggiano, shaved


  1. Toast wheat berries in large saucepan over medium heat, stirring often, until fragrant and beginning to darken, about 5 minutes. Stir in 2 quarts of water and 1/4 teaspoon salt and bring to a simmer. Reduce heat to low, partially cover, and continue to simmer, stirring often, until tender, about 1 hour. Add penne for final 10 min. of cooking or cook separately, according to instructions.

  2. While wheat berries are simmering, combine lemon juice through red onion in a large mixing bowl. Drain wheat berries and pasta, and rinse with ice water to cool. Stir into bowl, add garbanzo beans and arugula; adjust seasoning. Stir in cherry tomatoes and top with parmesan.
June 2014

This recipe is a personal recipe added by amybrowntown and has not been tested or endorsed by MyRecipes.

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