Roasted Veggie Pasta Salad

Prep 10 min

Cook 20 min

Ready in 30 min

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.

Ingredients

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

Directions

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.

Yield:

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