Roasted Asparagus and Tomato Penne Salad with Goat Cheese

By khojnicki

Ingredients

• 2 c uncooked penne or other tube shaped pasta
• 12 asparagus spears
• 12 cherry tomatoes
• 4 tbsp EVOO
• 3/8 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 tbsp minced shallots
• 2 tbsp fresh lemon juice
• 1 tbsp dijon mustard
• 1 tsp dried herbs de provence
• 1 1/2 tsp honey
• 2 c baby arugula
• 1/2 c crumbled goat cheese

Details

Servings 4
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 400 degrees F.

Cook pasta according to package directions but omit the salt and fat. Drain and set aside.

Place asparagus and tomatoes in a pan. Drizzle with 1 tbsp olive oil; season with salt and pepper. Toss to gently coat. Bake at 400 degrees F for 6 mins or until asparagus is crisp tender. Remove asparagus from the pan. Place pan back in oven and bake tomatoes an additional 4 mins. Remove from pan and let stand 10 mins. Cut asparagus into 1" long pieces. Halve the tomatoes.

Combine shallots and the next 4 ingredients in a small bowl, stirring with a whisk. Stir in remaining 1/8 tsp salt and 1/4 tsp black pepper.

Place pasta, asparagus, tomato and arugula in a large bowl. Drizzle juice mixture over pasta and toss. Sprinkle with cheese.