Arugula Salad with Roasted Tomatoes & Pasta Recipe {Vegan}

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

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

Serves 6


    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


    The tomatoes:

    1. Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper, 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.

    The dressing:

    1. 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:

    1. Cook the rotini according to package directions. Drain and rinse with cold water. Drain again.
    2. In a large bowl, combine the arugula, pasta, cannellini beans and roasted tomatoes.
    3. Pour in the dressing and toss to coat the salad. Divide between 4 plates and serve.


    Recipe Notes

    Weight Watchers Points: 6 (Freestyle SmartPoints)
    © 2019 Cookin Canuck. All rights reserved.