Arugula Pasta Salad (Easy!)

Ingredients

• 1 pint grape tomatoes
• 3 shallots
• 8 oz. fusilli pasta (gluten-free if desired)
• 3 oz. fresh baby arugula
• 1/3 cup Kalamata olives (optional)
• 1 batch Vegan Italian Dressing
• Capers, fresh herbs, vegan feta cheese, roasted red pepper, artichoke hearts, etc.

Instructions

1. 1

   Roast veggies: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Halve the tomatoes if they're large, otherwise roast them whole. Slice the shallots (with the outer peel and ends removed). Spread out the veggies on your lined baking sheet. Place in oven and roast for 20-25 minutes or until the tomatoes are shriveled and blistered.

2. 2

   Cook pasta: Meanwhile, cook the pasta according to package instructions, leaving it al dente (slightly firm, not mushy). Drain well when finished.

3. 3

   Make dressing: While the pasta is cooking, make the dressing. (Include the optional hummus for a creamy version, or omit it for a thinner, more traditional version.)

4. 4

   Assemble salad: Roughly chop the arugula and place in a large bowl. When the pasta is cooked, drain it well and immediately add it to the arugula bowl. Toss it with the arugula so the heat slightly wilts it. Add the roasted tomatoes, shallots, sliced olives (if using), and dressing. (Use as much dressing as desired. I like the full batch, but it's heavily dressed that way.) Salt and pepper to taste if needed. Serve warm immediately or chilled.