Arugula Salad With Roasted Tomatoes & Pasta Recipe {Vegan}
With this recipe, you'll create a colorful and vibrant pasta salad featuring roasted Roma tomatoes, tender arugula, and wholesome cannellini beans. The tomatoes are oven-roasted to enhance their sweetness and depth of flavor, while a zesty balsamic vinaigrette ties all the elements together. Perfect for a light and satisfying meal, this salad brings together a delightful combination of textures and tastes in every bite.
— Constant Cookbook
Ingredients
- 4 Roma tomatoes, cut into 1/4-inch slices
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp agave nectar or honey
- 1/2 tsp crushed dried rosemary
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 2 tbsp extra-virgin olive oil
- 6 oz. whole wheat rotini pasta
- 4 cups arugula
- 1 cup cannellini (or great northern) beans
Instructions
- The tomatoes
- Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper, and lightly coat with cooking spray.
- Place the tomatoes in a single layer on the prepared baking sheet. Drizzle the tomatoes with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.
- Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.
- The dressing
- In a small bowl, whisk together the balsamic vinegar, mustard, agave (or honey), rosemary, salt and pepper. Slowly whisk in the olive oil until combined.
- The salad
- Cook the rotini according to package directions. Drain and rinse with cold water. Drain again.
- In a large bowl, combine the arugula, pasta, cannellini beans and roasted tomatoes.
- Pour in the dressing and toss to coat the salad. Divide between 4 plates and serve.
Yield
Serves 4
Nutrition
- Serving Size: 1 Cup (about)
- Calories: 187.8 kcal
- Carbohydrate Content: 31.9 g
- Protein Content: 6.8 g
- Fat Content: 4.7 g
- Saturated Fat Content: 0.6 g
- Sodium Content: 272 mg
- Fiber Content: 6 g
- Sugar Content: 4.8 g
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