Arugula Pasta Salad with Roasted Tomatoes

Name: Arugula Pasta Salad with Roasted Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 4 roma tomatoes; 1 tablespoon olive oil; 2 cloves garlic; ½ teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon ground pepper; 3 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon agave nectar or honey; ½ teaspoon crushed dried rosemary; ⅛ teaspoon salt; ⅛ teaspoon ground pepper; 2 tablespoons extra-virgin olive oil; 6 unces whole wheat rotini pasta; 4 cups arugula; 1 cup cannellini beans

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 Servings
Calories
1878 kcal
Course
Salad
Cuisine
American

Arugula Pasta Salad with Roasted Tomatoes

Lauren Clark

Report

Get your greens in with this delicious arugula pasta salad with roasted tomatoes! Not only is it healthy and easy to make, but it's also vegan and plant-based. A win-win for your taste buds and your body!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

The Tomatoes

4 roma tomatoes cut into ¼-inch slices
1 tablespoon olive oil
2 cloves garlic minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground pepper

The Dressing

3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon agave nectar or honey
½ teaspoon crushed dried rosemary
⅛ teaspoon salt
⅛ teaspoon ground pepper
2 tablespoons extra-virgin olive oil

The Salad

6 unces whole wheat rotini pasta
4 cups arugula
1 cup cannellini beans or great northern beans

Add to Shopping List

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.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Show Details

Serving 1Cup (about) Calories 187.8kcal (9%) Carbohydrates 31.9g (11%) Protein 6.8g (14%) Fat 4.7g (7%) Saturated Fat 0.6g (3%) Sodium 272mg (11%) Fiber 6g (24%) Sugar 4.8g (10%)