Arugula Pasta Salad (Vegan)
This pasta salad features fresh arugula, roasted tomatoes & shallots, and a zesty oil-free Italian dressing. It's easy to prepare and full of robust flavors!
Servings4
Ingredients
- 1 pint grape tomatoes
- 3 shallots (about 6 oz.)
- 8 oz. fusilli pasta (gluten-free if desired)
- 3 oz. fresh baby arugula
- 1 batch Vegan Italian Dressing*
Other additions (optional):
- Kalamata olives, capers, fresh herbs, vegan feta cheese, roasted red pepper, artichoke hearts, etc.
Instructions
- Roast veggies: Preheat oven to 400℉ (204℃). Line a baking sheet with parchment paper. Halve the tomatoes if they are large, otherwise roast them whole. Slice shallot (peel and ends removed). Spread veggies on lined baking sheet. Roast for 20-25 minutes or until tomatoes are shriveled and blistered.
- Cook pasta: Meanwhile, cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).
- Make dressing: While pasta is cooking, make the dressing. (Include the optional hummus for a creamy version, or omit hummus for a thinner, more traditional version.)
- Assemble salad: Roughly chop arugula. Place in a large bowl. When pasta is cooked, drain well and immediately add to bowl. Toss with arugula to slightly wilt. Add roasted tomatoes, shallots, and dressing. (Use as much dressing as desired.) Salt and pepper to taste. Serve warm immediately or chilled.
Notes
For gluten-free: Use your favorite GF pasta. (I use Field Day brown rice & quinoa fusilli.)
Yield: Recipe makes about 6 cups pasta salad.
Nutrition Per Serving (Estimate)
Calories: 286 kcal | Carbohydrates: 58 g | Protein: 9 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 546 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 1591 IU | Vitamin C: 22 mg | Calcium: 75 mg | Iron: 3 mg