Pasta Shells with Chickpeas and Arugula Recipe

In a large bowl, whisk together vinegar, garlic, salt, a few cracks of black pepper, thyme, oregano, and olive oil. Add chickpeas and mozzarella. Toss well. Cover bowl with plastic wrap and set aside at room temperature for at least 30 minutes. Bring a large pot of water to a boil. Add a tablespoon of salt and pasta. Cook according to the directions on the packaging until al dente. When done, drain in a colander. Toss pasta in large bowl with mozzarella and chickpeas. Add a handful of arugula a sprinkling of parmesan and stir. Continue this process until all of arugula and most of parmesan has been added. Arugula will wilt slightly due to warm pasta. Season to taste with more salt and pepper, if needed. Divide pasta between four large bowls, and sprinkle with remaining grated Parmesan. This pasta is great warm, but also works at room temperature.