Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
15 Mins
Total Time
35 Mins
4 servings (serving size: about 1 1/4 cups pasta mixture and 2 tablespoons 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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Cook pasta according to package directions, omitting salt and fat; drain and set aside.

Step 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.

Step 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.

Step 5

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

Chef's Notes

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

Ratings & Reviews

Very good - reduced the amount of pasta

April 22, 2015
I love this but reduce the amount of pasta used.  To me, it is too much and prefer the other veggies to shine. LOVE the dressing and use it in other things.

Another five-star review!

March 20, 2015
I was looking for something light for dinner and came across this, which was perfect! Although two of us ate about 3/4 of it... As someone suggested, I added some toasted slivered almonds, and pine nuts would be good too. I also cut the tomatoes before roasting. The other change was putting the herbs on the veggies before roasting. Really brought up the flavor of my aged herbes de provence, and gave me flexibility about how much dressing to add. Very flexible; yes, to feta or parmesan, also grilled chicken or shrimp.I'd agree that it's pretty enough to serve for company. Not to mention that it can be made in advance, which make it great for a potluck, especially as it's veggie and could easily be vegan.

crmeng's Review

June 19, 2014
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.

ldybrie's Review

May 05, 2014

Crysalvic's Review

April 21, 2014
Lite, fresh, easy and quick.

AmyAJohnson's Review

April 13, 2014
I have not cooked this yet, but does 22 grams of fat seem high for a cookinglight recipe with no meat in it?

crdawson714's Review

April 09, 2014

RocketDeNu's Review

April 06, 2014

lmfnc1's Review

April 03, 2014

RachelTQ's Review

August 15, 2013