Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan}

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! 188 calories & 6 Weight Watchers Freestyle SP

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 recipe 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.

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 arugula salad recipe:

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.

Other recipes with arugula:

Cookin’ Canuck’s BLT Naan Pizza with Bacon, Arugula & Tomato
Cookin’ Canuck’s Quick Ravioli with Sun-Dried Tomatoes, Arugula & Hazelnuts
Playful Cooking’s Beetroot Arugula Quinoa Patties

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan}

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! 188 calories & 6 Weight Watchers Freestyle SP

5 from 3 votes

Print Pin Rate

Course: Salads

Cuisine: American

Keyword: Arugula Salad, Vegan

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 Servings

Calories: 187.8kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Tomatoes:

• 4 Roma tomatoes cut into 1/4-inch slices
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

The Dressing:

• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon agave nectar or honey
• 1/2 teaspoon crushed dried rosemary
• 1/8 teaspoon salt
• 1/8 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

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

Weight Watchers Points: 6 (Freestyle SmartPoints)

Nutrition

Serving: 1Cup (about) | Calories: 187.8kcal | Carbohydrates: 31.9g | Protein: 6.8g | Fat: 4.7g | Saturated Fat: 0.6g | Sodium: 272mg | Fiber: 6g | Sugar: 4.8g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on February 17, 2014, and has been updated.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.