With arugula, green beans, red onions and white balsamic vinaigrette, this roasted tomato zucchini squash pasta salad is all about the veggies.
1 pint cherry tomatoes, halved
4 ounces green beans, trimmed and cut into 1-inch pieces
2 medium zucchinis, cubed
2 medium yellow squash, cubed
3 tablespoons olive oil
1–1/2 teaspoons kosher salt
1 teaspoon black pepper
8 ounces penne pasta
2 generous handfuls of arugula
1/4 cup finely diced red onion
2 tablespoons minced chives
1 ounce grated Parmesan
2 teaspoons white balsamic vinegar
Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
Arrange the cherry tomatoes, cut side up, with the green beans on one sheet pan. On the other sheet pan, spread the zucchini and squash in a single layer. Toss with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20-25 minutes until the tomatoes are slightly wrinkled, and the green beans, zucchini & squash are lightly browned at the edges.
Bring a large saucepan of salted water to a boil. Cook the penne according to package instructions. Drain the pasta in a colander and rinse with cold water.
Combine the tomatoes, zucchini, squash, pasta, green beans, arugula, red onions, chives and Parmesan in a large bowl. Toss in the white balsamic vinegar and 1 tablespoon olive oil. Season with the remaining salt and pepper.