Total preparation time: 35 min.
Yield: 4 servings.
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.
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
How to Make It
Preheat oven to 400°. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
Place asparagus and tomatoes on a baking 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.
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.