ROASTED ASPARAGUS & TOMATO PENNE SALAD WITH GOAT CHEESE

ROASTED ASPARAGUS & TOMATO PENNE SALAD WITH GOAT CHEESE image

Number Of Ingredients 14

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2 cups uncooked penne or mostaccioli
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

Steps:

Preheat oven to 400Â°. Cook pasta according to package directions, omitting salt and fat; drain and set aside. 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 400Â° 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. 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. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese. Serve immediately or cover and chill for 2 hours for a cold pasta salad