Roasted Asparagus and Tomato Penne Salad with Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad. Ingredients:
2 cups uncooked penne or mostaccioli (tube-shaped pasta) |
12 asparagus spears |
12 cherry tomatoes |
4 tablespoons extra-virgin olive oil, divided |
3/8 teaspoon kosher salt, divided |
1/2 teaspoon black pepper, divided |
1 tablespoon minced shallots |
2 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
1 teaspoon dried herbes de provence |
1 1/2 teaspoons honey |
1/2 cup pitted kalamata olives, halved |
2 cups baby arugula |
1/2 cup (2 ounces) crumbled goat cheese |
Directions:
1. Preheat oven to 400°.
2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.
4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.
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