Roasted Asparagus & Tomato Penne Salad


The recipe of the month is a Roasted Asparagus and Tomato Penne Salad with Goat Cheese! Asparagus comes to season in the Spring and  has many health benefits including its anti-inflammatory and antioxidant nutrients. This recipe comes from cooking light magazine.

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. 1. Preheat oven to 400°.
  2. 2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
  3. 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. 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. 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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