Roast the veggies: Preheat your oven to 400℉ (204℃). Line a baking sheet with parchment paper to prevent sticking. Halve the grape tomatoes if they're large, or roast them whole for maximum flavor. Peel the shallots and slice them into wedges. Spread the tomatoes and shallots on the lined baking sheet. Roast for 20 to 25 minutes, or until the tomatoes are shriveled and blistered, filling your kitchen with an irresistible aroma.
Cook the pasta: While your veggies are roasting, it's time to cook the fusilli pasta. Bring a pot of salted water to a boil, and add the pasta. Cook according to the package instructions until al dente, ensuring a slight firmness in the bite. Once cooked, drain the pasta and set aside to cool slightly.
Make the dressing: In a small bowl, prepare your vegan Italian dressing. If you want a creamier version, consider adding a dollop of hummus to the mix. This will give the dressing a rich texture. If you prefer a lighter dressing, feel free to skip the hummus.
Assemble the salad: In a large bowl, roughly chop the fresh arugula and place it as the base. When the fusilli pasta is slightly warm, add it to the bowl, tossing it with the arugula to slightly wilt the greens. Then, add the roasted tomatoes and shallots to the mixture, followed by the vegan Italian dressing. Use as much or as little dressing as you prefer, adjusting for taste.
Season: Now it’s time to make it your own! Season with salt and pepper to taste. This is the moment to add any kalamata olives, capers, and fresh herbs you desire. Mix everything well to ensure an even distribution of flavors.
Serve: The Arugula Pasta Salad can be enjoyed warm, immediately after mixing, or chilled for later. It’s perfect for a casual gathering or as a light meal on its own.
