A friend had posted this on Facebook and I happen to have all the ingredients and needed something quick to make for dinner. I had asparagus from my garden and arugula from the CSA. I too, as some others have mentioned, substituted whole wheat penne. Next time I might add some radishes for a bit of texture and it is that time of year. A very good spring recipe.
Roasted Asparagus and Tomato Penne Salad with Goat Cheese
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.
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Total: 35 Minutes
- 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
- 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
- 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.
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