Roasted Veggie Pasta Salad
This dish is simple to throw together but full of fresh flavors. It's great for serving a crowd and can be served warm or cold.
- 8 oz. (250 g) cavatappi pasta
- 10 oz. (300 g) cherry tomatoes (2 cups/500 mL)
- 8 oz. (250 g) broccolini, cut into bite size pieces
- 2 tbsp (30 mL) olive oil
- 1 tbsp (30 mL) Sweet Basil Rub
- 1 can (15 oz. or 540 mL) reduced-sodium cannellini (white kidney) beans, drained and rinsed
- ¼ red onion, thinly sliced
- 1 cup (250 mL) Parmesan cheese, shaved, divided
- Optional: Sliced Kalamata olives
- ¼ cup (60 mL) olive oil
- 3 tbsp (45 mL) balsamic vinegar
- 1 tbsp (15 mL) Dijon mustard
- 2 tsp (10 mL) Sweet Basil Rub
Preheat the oven to 425°F (220°C).
Cook the pasta in a large pot of salted water and according to the package directions.
Combine the tomatoes, broccolini, oil, and rub in a large bowl and stir to coat. Roast on a sheet pan until the tomatoes are wrinkled and the broccolini has browned, 13–15 minutes.
Combine the vinaigrette ingredients in a small bowl. Let the vinaigrette sit for 5–10 minutes.
Combine the pasta, tomatoes, broccolini, vinaigrette, beans, onion, and half of the Parmesan.
- If you’d like, top with the remaining Parmesan and olives. Serve warm or chill in refrigerator and serve cold.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 430, Total Fat 20 g, Saturated Fat 0 g, Cholesterol 15 mg, Sodium 630 mg, Carbohydrate 46 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 16 g
Try Broccoli: You can substitute the broccolini with 4 cups (1 L) of broccoli florets.
Other Pastas: You can use short pastas like rotini, penne, or rigatoni.
More Protein: You can add grilled chicken for more protein.
Swap Out the Cannellini Beans: You can substitute the cannellini beans with Great Northern or Navy beans.
Recipe Developed for TasteBuds
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