High-Protein Roasted Vegetable & Bean Pasta Salad

Name: High-Protein Roasted Vegetable & Bean Pasta Salad
Total time: 30 min
Yield: 12 servings
Ingredients: 12 ounce whole-wheat rotini; 0.25 cup extra-virgin olive oil; 2 tablespoon fresh parsley, divided; 0.5 teaspoon lemon zest; 2 tablespoon lemon juice; 0.5 teaspoon ground fennel; 0.75 teaspoon salt, divided; 2 medium zucchinis, cut into ¼-inch-thick half moons; 1 medium summer squash; 2 cup cherry or grape tomatoes; 1 (15-ounce) can no-salt-added cannellini beans; 0.25 cup fresh basil, plus more for garnish

12 servings

This easy pasta salad is a crowd-pleasing dish for any occasion and features roasted vegetables and white beans for fiber and protein.

Ingredients

whole-wheat rotini
12 oz
extra-virgin olive oil
¼ c
fresh parsley
divided
2 tbsp
lemon zest
½ tsp
lemon juice
2 tbsp
ground fennel
½ tsp
salt
divided
¾ tsp
zucchinis
cut into ¼-inch-thick half moons
2 medium
summer squash
1 medium
cherry or grape tomatoes
2 c
can no-salt-added cannellini beans
15-ounce
1
fresh basil
plus more for garnish
¼ c

Directions

1
Preheat oven to 475°F. Bring a large pot of water to a boil. Add 12 ounces pasta and cook according to package instructions. Drain; rinse with cold water and set aside.
2
Meanwhile, whisk ¼ cup oil, 1 tablespoon parsley, ½ teaspoon lemon zest, 2 tablespoons lemon juice, ½ teaspoon fennel and ½ teaspoon salt together in a large mixing bowl. Transfer all but 1 tablespoon of the dressing to a small bowl and set aside.
3
Add sliced zucchini, diced summer squash and 2 cups tomatoes to the large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet; sprinkle with the remaining ¼ teaspoon salt. Roast until softened and lightly charred in spots, 20 to 25 minutes. Let cool on the pan for 5 minutes.
4
Transfer ¼ cup roasted tomatoes to a cutting board. Sprinkle with the remaining 1 tablespoon parsley; mash together using the flat side of a chef’s knife. Transfer the mixture to the small bowl with the reserved lemon vinaigrette. Stir to combine.
5
Add the pasta to the large bowl with the vegetables. Add rinsed beans and ¼ cup basil. Pour in dressing; toss well to coat. Serve warm or at room temperature. Garnish with more basil, if desired.