Arugula Pasta Salad with Roasted Tomatoes
User Reviews
5
Arugula Pasta Salad with Roasted Tomatoes
Description
This Arugula Pasta Salad with Roasted Tomatoes features roasted Roma tomato slices seasoned with garlic, oregano, salt, and pepper, which are softened in a hot oven until slightly shriveled and tender. These tomatoes provide a depth of flavor and a subtle sweetness to the salad. The salad base includes cooked whole wheat rotini pasta for bulk and texture, fresh peppery arugula leaves for crispness, and creamy cannellini beans, contributing protein and a smooth mouthfeel.
The dressing combines balsamic vinegar, Dijon mustard, agave or honey for sweetness, rosemary, salt, and pepper, slowly emulsified with extra-virgin olive oil. This vinaigrette adds bright acidity balanced by subtle sweetness and herbal notes, complementing the roasted tomatoes and peppery greens.
Tossing all components together creates a salad that balances tender roasted vegetables, chewy pasta, crisp greens, and creamy beans. The dish can be served as a main or a side, bringing freshness and a variety of textures to the table.
The notes mention nutritional information was calculated but should be independently verified. No special storage or serving tips are provided, so it is presumed best enjoyed fresh.
Ingredients
The Tomatoes
- 4 Roma tomato cut into ¼-inch slices
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ teaspoon oregano dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
The Dressing
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon agave nectar or honey
- ½ teaspoon rosemary crushed, dried
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper ground
- 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
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
- This recipe includes nutritional info calculated via LoseIt! calculator but should be independently verified for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 1878 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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