Roasted Asparagus and Tomato Penne Salad with Goat Cheese
|2 cups uncooked penne or mostaccioli (tube-shaped pasta)
12 asparagus spears
12 cherry tomatoes
4 Tbsp extra-virgin olive oil, divided
3/8 tsp kosher salt, divided
½ tsp black pepper, divided
1 Tbsp minced shallots
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp dried herbes de Provence
1 ½ tsp honey
½ cup pitted kalamata olives, halved
2 cups baby arugula
½ cup (2 oz.) crumbled goat cheese
- Preheat oven to 400F. While oven is preheating, cook pasta according to directions on packaging, and set aside.
- Place asparagus and tomatoes on a jelly-roll pan, and drizzle with one tablespoon of the extra-virgin olive oil. Toss asparagus and tomatoes gently to coat, and arrange in a single layer. Bake at 400F for approximately 6 minutes, or until crisp-tender. Remove asparagus from pan, and place back in the oven for an additional 4 minutes. Remove pan from oven, and let asparagus and tomatoes sit for 10 minutes, before halving the tomatoes, and slicing the asparagus into 1-inch lengths.
- Combine shallots and next four ingredients (through honey) in a small bowl, and stir with a whisk. Gradually add remaining olive oil, stirring constantly. Stir in remaining salt and black pepper, and place in a large bowl with pasta, asparagus, tomato, and arugula. Toss to coat evenly. Sprinkle with cheese, and serve!