Roasted Asparagus Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I have not made this yet, putting here for safe-keeping. I just saw the Neely's make this and it looked delicious. Time does not include letting the salad rest for 30 minutes, so plan ahead. Ingredients:
1 lb bow tie pasta |
1 lb asparagus, ends trimmed |
olive oil, for drizzling |
kosher salt |
fresh ground black pepper |
1 shallot, finely chopped |
1 garlic clove, finely chopped |
2 teaspoons dijon mustard |
1/2 lemon, zest and juice of |
1/4 teaspoon crushed red pepper flakes |
4 tablespoons olive oil |
kosher salt |
black pepper, freshly ground |
1/4 cup fresh chives, thinly sliced |
1 (4 ounce) container goat cheese, crumbled |
Directions:
1. Preheat the oven to 425 degrees F.
2. Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
3. Meanwhile, slice asparagus on the bias into 1/2-inch pieces.
4. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper.
5. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
6. In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes.
7. Whisk in olive oil and season with salt and pepper. Add chives.
8. Add pasta and roasted asparagus to a large bowl.
9. Drizzle with dressing and toss.
10. Add the crumbled goat cheese, toss and let sit for 30 minutes before serving.
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