Step 1

Roast veggies: Preheat oven to 400℉ (204℃). Line a baking sheet with parchment paper. Halve the tomatoes if they are large, otherwise roast them whole. Slice shallot (peel and ends removed). Spread veggies on lined baking sheet. Roast for 20-25 minutes or until tomatoes are shriveled and blistered.

Step 2

Cook pasta: Meanwhile, cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).

Step 3

Make dressing: While pasta is cooking, make the dressing. (Include the optional hummus for a creamy version, or omit hummus for a thinner, more traditional version.)

Step 4

Assemble salad: Roughly chop arugula. Place in a large bowl. When pasta is cooked, drain well and immediately add to bowl. Toss with arugula to slightly wilt. Add roasted tomatoes, shallots, and dressing. (Use as much dressing as desired.) Salt and pepper to taste. Serve warm immediately or chilled.