Roasted Asparagus and Tomato Penne Salad with Goat Cheese.

Make an up scale 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.

Yield: 4 servings (serving size: about 1 1/4 cups pasta mixture and 2 tablespoons 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 arugula 
1/2 cup (2 ounces) crumbled goat cheese

Preparation

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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