Feb 17
2014

Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan}

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This is not just any arugula salad. The roasted tomatoes make this vegan recipe something that you will crave over and over again. That’s right, you’ll be craving salad!
Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan} | cookincanuck.com #vegetarian #vegan #meatlessmonday

Have you ever had one of those days when you just have to give yourself a big fist pump at the end of the day? I’ve been patting myself on the back for this vegan arugula salad ever since I made it a few days ago. I think it was the garlic-infused roasted tomatoes that really set the self-congratulatory train in motion.

I first became smitten with roasted tomatoes when I made Roasted Tomato & Chicken Sausage Whole Wheat Pasta. If you haven’t had a chance to try that recipe, I encourage you to do so…like, tonight. Once you do the prep work for the tomatoes, which takes about 5 minutes, let them linger in the oven for about 20 minutes, or until they’re soft and slightly sweet.

That’s good stuff.

Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan} | cookincanuck.com #vegetarian #vegan #meatlessmonday

Once the tomatoes are done, all that’s left to do is quickly whisking together the dressing ingredients (making your own dressing is easier than you think)and tossing all of the ingredients together.

Arugula has a slightly peppery taste, which pairs well with the touch of sweetness in the dressing and the garlicky tomatoes. If arugula really isn’t your thing, feel free to substitute spinach or even romaine lettuce.

Now, excuse me while I make another batch of those roasted tomatoes. Their siren’s call gets me every time.

The recipe:

The tomatoes:

Preheat the oven to 450 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.

Roasted Tomato & Chicken Sausage Whole Wheat Pasta Recipe | cookincanuck.com #pasta

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:

Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan} | cookincanuck.com #vegetarian #vegan #meatlessmonday

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.

Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan} | cookincanuck.com #vegetarian #vegan #meatlessmonday

In a large bowl, combine the arugula, pasta, cannellini beans and roasted tomatoes.

Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan} | cookincanuck.com #vegetarian #vegan #meatlessmonday

Pour in the dressing and toss to coat the salad. Divide between 4 plates and serve.

Other recipes with arugula:

Fabulous recipes with arugula | cookincanuck.com
Cookin’ Canuck’s BLT Naan Pizza with Bacon, Arugula & Tomato
Cookin’ Canuck’s Quick Ravioli with Sun-Dried Tomatoes, Arugula & Hazelnuts
Memento Bracelet’s Roasted Cauliflower Salad with Red Quinoa
Vegan Mother Hubbard’s Arugula & Pistachio Pesto
Playful Cooking’s Beetroot Arugula Quinoa Patties

Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan}

Yield: Serves 4

Serving Size: About 2 cups

Calories per serving: 282 cal

Fat per serving: Total Fat 7.1g / Saturated Fat 0.9g

Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan}

Calories 281.7 / Total Fat 7.1g / Saturated Fat 0.9g / Cholesterol 0mg / Sodium 405.2mg / Total Carbohydrates 47.8g / Fiber 9.0g / Sugars 7.1g / Protein 10.2g / WW (Old Points) 5 / WW (Points+) 7

Ingredients

    The tomatoes:
  • 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
  • The dressing:
  • 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
  • The salad:
  • 6 oz. whole wheat rotini pasta
  • 4 cups arugula
  • 1 cup cannellini (or great northern) beans

Instructions

    The tomatoes:
  1. Preheat the oven to 450 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
  2. 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.
  3. Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.
  4. The dressing:
  5. 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.
  6. The salad:
  7. Cook the rotini according to package directions. Drain and rinse with cold water. Drain again.
  8. In a large bowl, combine the arugula, pasta, cannellini beans and roasted tomatoes.
  9. Pour in the dressing and toss to coat the salad. Divide between 4 plates and serve.

Notes

From the kitchen of Cookin' Canuck | www.cookincanuck.com

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{ 14 comments… read them below or add one }

1 Taylor @ Food Faith Fitness February 17, 2014 at 4:35 am

This salad looks epic Dara…you definitely deserve to be giving yourself a fist pump! Love all the pretty colors… it just looks like health on a plate!

Reply

2 Aggie February 17, 2014 at 8:04 am

Oh Dara, I love absolutely everything about this!! I’m on a huge arugula kick lately. Gorgeous salad!!

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3 Bianca @ Confessions of a Chocoholic February 17, 2014 at 10:13 am

Mmmm garlic infused roasted tomatoes sound so good! You definitely have me craving a salad now, too!

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4 Kirsten February 17, 2014 at 10:20 am

Dara,
I had a salad recently with ‘bruschetta tomatoes’ in lieu of fresh tomatoes and I was smitten. This is the way to get that wonderful tomato taste outside of tomato season. Thanks!

Reply

5 Lisa@Cluttercafe February 17, 2014 at 10:25 am

This looks delicious! I think I’ll have some for dinner tonight. Thanks

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6 Katrina @ Warm Vanilla Sugar February 17, 2014 at 11:00 am

I love the look of this! Such a nice recipe!

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7 cheri February 17, 2014 at 1:38 pm

What a great salad. Thanks for sharing!

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8 Laura (Tutti Dolci) February 17, 2014 at 3:36 pm

I love roasted tomatoes, what a tasty and colorful salad!

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9 Tieghan February 17, 2014 at 10:08 pm

Love the colors!! Perfect for a healthy winter dinner!

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10 Trish @infinebalance February 19, 2014 at 7:07 am

I love roasting tomatoes. I’d be proud of myself too. That salad is gorgeous. Such a healthy recipe

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11 Carol at Wild Goose Tea February 21, 2014 at 4:09 pm

What a splendid salad. Variety in colors and definitely flavors. I love arugula. Sometimes pasta salads all taste kind of alike. This one would not fall in that
category.

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12 Toni February 23, 2014 at 5:08 pm

Dara

I make so many of your delicious recipes but this one was over the top! My husband and I couldn’t get enough of it. Thanks!!!
A fellow Canuck, Toni

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13 Nutmeg Nanny February 24, 2014 at 11:41 am

I just love arugula :) this salad looks incredible!

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14 melissa @ my whole food life March 31, 2014 at 12:01 pm

This looks amazing! Can’t wait to try it.

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