Pasta Salad with Roasted Tomatoes and White Beans

Prep Time:

Cook Time:

Serves: 8

Ingredients

  • 1 pint cherry or grape tomatoes, halved

  • 3 Tablespoons olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon dried rosemary

  • 3 cloves garlic, peeled and sliced

  • 1 box (16 ounces) whole wheat penne pasta

  • 1/4 cup olive oil

  • 1 lemon, juiced

  • 2 Tablespoons chopped fresh parsley

  • 1 pouch (15.5 ounces) Green Valley Organic Great Northern Beans, drained and rinsed

  • 1 small red onion, diced

Featuring...

Great Northern Beans

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Great Northern Beans

Steps

  1. Preheat oven to 400°F.

  2. In a baking dish, mix together tomatoes, oil, salt, thyme, rosemary and garlic. Spread evenly. Bake 20 minutes. Remove from oven and set aside to cool.

  3. While tomatoes are in the oven, cook pasta in a large pot according to package directions. Drain and let cool.

  4. In a large mixing bowl, add olive oil, lemon juice, and parsley. Whisk until emulsified.

  5. Add cooked pasta to the bowl. Mix until well coated.

  6. Add beans, onion and roasted tomatoes (with all the cooking oil/seasonings from baking dish). Mix gently until combined.


Final Step

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