Ingredients

The following ingredients have 6 Servings
  • 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
  • 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
  • 6 unces whole wheat rotini pasta
  • 4 cups arugula
  • 1 cup cannellini beans (or great northern beans)

Instruction

  • 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.