This flavorful Arugula Pasta Salad recipe features roasted tomatoes & shallots with a zesty Italian dressing. It's easy to prepare and full of robust flavors! (Vegan, oil-free, gluten-free option.)
This arugula pasta salad has bold flavors popping from every angle!
We combine peppery arugula, savory roasted veggies, and a zesty Italian dressing.
A quick roast in the oven transforms tomatoes into blistered goodness with a robust, tangy-sweet flavor. Meanwhile the shallots melt into a soft, mellow sweetness. (So good!)
Plus this recipe is super flexible with the flavors and veggies you enjoy. See the notes below for some ideas.
Ingredients for Arugula Pasta Salad
For this recipe, you'll toss together in a large bowl:
- Fusilli pasta: Be sure to use gluten-free pasta if desired. Penne, gemelli, or another noodle shape could work too, but I prefer fusilli spirals so the dressing catches in all the tiny crevices.
- Grape tomatoes: You'll need one pint tomatoes for this recipe. If they're small to medium, I roast them whole. But if they're fairly large you can cut them in half. You can also substitute cherry tomatoes instead if needed.
- Shallot: These look like small onions, but the taste is smoother and less pungent. We'll use 3 medium/large shallots for this recipe, which is about 6 ounces. They become deliciously tender and surprisingly sweet after roasting.
- Fresh arugula: This has a wonderful peppery flavor. I use tender organic baby arugula. Typically the peak season for arugula is early spring and fall. This is when you can generally find it highest in nutrients and lowest in cost.
- Italian dressing: We'll use my homemade oil-free Vegan Italian Dressing. It's rich in flavor and easy to whip up in a small blender. You can include the optional hummus for a creamy version, or omit hummus for a thinner, more traditional version. (Or simply pour on your own favorite Italian-style dressing.)
Customizing
Fresh herbs: Stir in fresh basil, parsley, chives, dill, or anything else that sounds good.
Vegetables: Change it up with other veggies like sun-dried tomatoes, thinly sliced red onion, green onions, red onions, cucumbers, artichoke hearts, roasted red pepper, diced green bell pepper, walnuts, kale, baby spinach, etc.
Other flavors: Sprinkle in capers, the optional Kalamata olives, dairy-free feta cheese crumbles, Vegan Parmesan Cheese, salt and black pepper, a squeeze of fresh lemon juice or zest, pine nuts, a drizzle of balsamic vinegar or red wine vinegar, minced garlic clove, etc.
Beans: Garbanzo beans or white beans can be added for additional plant-based protein and fiber as well!
Serving
Serve this simple pasta salad as a side dish or light main dish. (It's great warm, at room temperature, or chilled.) The recipe yields about 6 cups so it can stretch to 5-6 smaller side servings, or about 3 larger servings. It's great for picnics, potlucks, summer gatherings, a quick lunch, meal prep, or simply enjoyment at home.
Storing
Store leftovers in an airtight container in the refrigerator. I find it keeps great for about 3 days. I enjoy the leftovers both chilled or re-warmed.
For more inspiration, also browse all vegan pasta recipes.
Arugula Pasta Salad (Easy!)
Ingredients
- 1 pint grape tomatoes
- 3 shallots
- 8 oz. fusilli pasta (gluten-free if desired)
- 3 oz. fresh baby arugula
- 1/3 cup Kalamata olives (optional)
- 1 batch Vegan Italian Dressing
Other additions (optional):
- Capers, fresh herbs, vegan feta cheese, roasted red pepper, artichoke hearts, etc.
Instructions
- Roast veggies: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Halve the tomatoes if they're large, otherwise roast them whole. Slice the shallots (with the outer peel and ends removed). Spread out the veggies on your lined baking sheet. Place in oven and roast for 20-25 minutes or until the tomatoes are shriveled and blistered.
- Cook pasta: Meanwhile, cook the pasta according to package instructions, leaving it al dente (slightly firm, not mushy). Drain well when finished.
- Make dressing: While the pasta is cooking, make the dressing. (Include the optional hummus for a creamy version, or omit it for a thinner, more traditional version.)
- Assemble salad: Roughly chop the arugula and place in a large bowl. When the pasta is cooked, drain it well and immediately add it to the arugula bowl. Toss it with the arugula so the heat slightly wilts it. Add the roasted tomatoes, shallots, sliced olives (if using), and dressing. (Use as much dressing as desired. I like the full batch, but it's heavily dressed that way.) Salt and pepper to taste if needed. Serve warm immediately or chilled.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Jennifer says
Where do I begin? Or maybe I just jump to the end and where I rave about your talent with recipe creation…😁 This salad was truly scrumptious, and the dressing…pure magic! I added some bell peppers and a couple sliced mushrooms to the sheet pan of roasted veggies, but other than that, I followed your recipe exactly. We devoured this dish and will definitely make it again! Amazing!!
Kaitlin says
Thrilled you enjoyed this one, Jennifer! What a fantastic idea adding peppers & mushrooms to the veggie pan. Such great thinking - thanks for sharing your helpful feedback!
Tiffany Sonterre says
Ooooh this was absolutely DELICIOUS!
Kaitlin says
Hello, Tiffany! Yay, so happy to hear you enjoyed it. Thanks for giving it a try and reporting back - it's very appreciated!