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Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan}

Feb 18, 2019 by Dara 18 Comments

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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! 188 calories & 6 Weight Watchers Freestyle SP
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 and 6 Weight Watchers Freestyle SP #weightwatchers #salad #recipe

Arugula Salad with Roasted Tomatoes & Pasta Recipe

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.

Dry whole wheat rotini, spread out on a baking sheet.

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.

Roasted tomatoes, with garlic and oregano on a baking sheet.

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:

Balsamic dressing, in a glass with a whisk, resting on a baking sheet.

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.

Cooked pasta, chopped roasted tomatoes, white beans and arugula in a large glass bowl.

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.

This vegan arugula salad recipe has a ton of flavor, thanks to garlic roasted tomatoes and an easy balsamic dressing. 188 calories & 6 Weight Watchers Freestyle SP #salad #vegan

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

Instagram-button 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 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 #weightwatchers #salad #recipe

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 4 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.

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Filed Under: Entrees, Gluten Free, Salads, Vegan, Vegetarian Recipes Tagged With: arugula, Beans, Meatless Monday, salad, tomato

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Comments

  1. Taylor @ Food Faith Fitness says

    Feb 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 says

    Feb 17, 2014 at 8:04 am

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

    Reply
  3. Bianca @ Confessions of a Chocoholic says

    Feb 17, 2014 at 10:13 am

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

    Reply
  4. Kirsten says

    Feb 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. [email protected] says

    Feb 17, 2014 at 10:25 am

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

    Reply
  6. Katrina @ Warm Vanilla Sugar says

    Feb 17, 2014 at 11:00 am

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

    Reply
  7. cheri says

    Feb 17, 2014 at 1:38 pm

    What a great salad. Thanks for sharing!

    Reply
  8. Laura (Tutti Dolci) says

    Feb 17, 2014 at 3:36 pm

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

    Reply
  9. Tieghan says

    Feb 17, 2014 at 10:08 pm

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

    Reply
  10. Trish @infinebalance says

    Feb 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

    Reply
  11. Carol at Wild Goose Tea says

    Feb 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.

    Reply
  12. Toni says

    Feb 23, 2014 at 5:08 pm

    5 stars
    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

    Reply
  13. Nutmeg Nanny says

    Feb 24, 2014 at 11:41 am

    I just love arugula 🙂 this salad looks incredible!

    Reply
  14. melissa @ my whole food life says

    Mar 31, 2014 at 12:01 pm

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

    Reply
  15. Jules says

    Dec 20, 2014 at 4:15 am

    5 stars
    Dara, this recipe is incredible! Stumbled upon it googling “arugula recipe vegan.” The dressing adds such a delightful flavor that compliments the roasted tomatoes. I appreciate it as a super simple “go-to” meal for busy weeknights (make the night before!). Thanks for sharing!

    Reply
  16. Tania says

    Apr 12, 2015 at 7:30 pm

    Hi! I just wanted to let you know that I have made this salad numerous times over the past 10 months. I love it! It is hands down my favourite! Thank you for sharing! 🙂

    Reply
  17. Justine says

    Feb 25, 2019 at 11:46 am

    5 stars
    Those roasted tomatoes were great! Loved everything about this!

    Reply
  18. Taryn says

    Feb 25, 2019 at 2:42 pm

    5 stars
    Great recipe! Argula and roasted tomatoes have so much flavor no one will know it’s vegan.

    Reply

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I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes, as well as healthy lifestyle tips. My cooking motto is that healthy eating never needs to be boring!
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