Roasted Veggie Pasta Salad

Preheat the oven to 425°F (220°C).
Cook the pasta in a large pot of salted water and according to the package directions.
Combine the tomatoes, broccolini, oil, and rub in a large bowl and stir to coat. Roast on a sheet pan until the tomatoes are wrinkled and the broccolini has browned, 13–15 minutes.
Combine the vinaigrette ingredients in a small bowl. Let the vinaigrette sit for 5–10 minutes.
Combine the pasta, tomatoes, broccolini, vinaigrette, beans, onion, and half of the Parmesan.
If you’d like, top with the remaining Parmesan and olives. Serve warm or chill in refrigerator and serve cold.

Ingredient :

Pasta
8 oz. (250 g) cavatappi pasta
10 oz. (300 g) cherry tomatoes (2 cups/500 mL)
8 oz. (250 g) broccolini, cut into bite size pieces
2 tbsp (30 mL) olive oil
1 tbsp (30 mL) Sweet Basil Rub
1 can (15 oz. or 540 mL) reduced-sodium cannellini (white kidney) beans, drained and rinsed
¼ red onion, thinly sliced
1 cup (250 mL) Parmesan cheese, shaved, divided
Optional: Sliced Kalamata olives
Vinaigrette
¼ cup (60 mL) olive oil
3 tbsp (45 mL) balsamic vinegar
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) Sweet Basil Rub