Roasted Asparagus and Tomato Penne Salad with Goat Cheese

By Kplmrm

YIELD: 4 servings (serving size: about 1 1/4 cups pasta mixture and 2 tablespoons cheese)
HANDS-ON:15 MINUTES
TOTAL:35 MINUTES

Amount per serving
Calories: 408
Fat: 22.3g
Saturated fat: 5.5g
Monounsaturated fat: 13.7g
Polyunsaturated fat: 2.1g
Protein: 11.3g
Carbohydrate: 42.9g
Fiber: 3.5g
Cholesterol: 11mg
Iron: 3.6mg
Sodium: 584mg
Calcium: 101mg

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

Details

Adapted from myrecipes.com

Preparation

Step 1

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.