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.
- 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
Total: 35 Minutes
- 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.Barbara Lauterbach, Cooking Light
- 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