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Roasted Asparagus and Tomato Pasta Salad with Goat Cheese

 

Easy to make. And so delicious!

Pasta with Roasted Asparagus

Ingredients

2 cups uncooked tube-shaped pasta (I used Campanelle.)
12 asparagus spears, cut into 1/4 pieces
12 cherry tomatoes, halved 
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
Directions

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside. (I cooked in homemade chicken stock.)

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 6-10 minutes or until asparagus is crisp-tender. 

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.

Based on a recipe from Cooking Light, May 2011.