I love this recipe and highly recommend it for summer meals -- as a main dish or an accompaniment to grilled chicken or seafood. It is the perfect combination of greens, pasta, and vegetables; great flavor and color combination. I have made it several tines and find myself going back to it time after time as a great dish for entertaining. In the future, I plan to try it with Greek or Italian seasoning, and Feta or Parmesan cheese for variation. When asparagus is out of season, I expect green beans would work equally well.
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.
More From Cooking Light
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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