Roasted Asparagus and Tomato Penne Salad with Goat Cheese
Herbes de Provence lends a hit of floral flavor to the dressing of this penne salad. Serve this dish immediately or cover and chill for 2 hours for a cold pasta salad.
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.
PREPARATIONStep 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.
INGREDIENTS
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 arugula1/2 cup (2 ounces) crumbled goat cheese
NUTRITION INFORMATION
Serving Size: 1 (129 g) Servings Per Recipe: 8
Calories 164.6 Calories from Fat 51 31% Total Fat 5.7 g 8% Saturated Fat 0.8 g 4% Cholesterol 0 mg 0% Sodium 12.4 mg 0% Total Carbohydrate 25.5 g 8% Dietary Fiber 4 g 16% Sugars 1.7 g 6% Protein 5.9 g 11%
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