Roasted Asparagus, Cherry Tomatoes with Arugula, Penne & Goat Cheese Salad
Asparagus is one of our favorite spring vegetables. In this recipe, roasting develops tons of deliciousness from both asparagus and cherry tomatoes, then tossed with penne, peppery arugula and creamy goat cheese with a light vinaigrette. Yum!
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta, penne
uncooked |
*
|
| 1 | bunch |
asparagus
touch ends removed |
*
|
| 1 | pint |
cherry tomatoes
|
*
|
| 3 ½ | tablespoons |
olive oil, extra-virgin
divided |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | small |
shallots
minced |
*
|
| 2 | tablespoons |
lemon juice
freshly squeezed, or to taste |
|
| 1 | tablespoon |
dijon mustard
or to taste |
|
| 1 ⅛ | teaspoons |
herbes de provence
dried, or to taste |
* |
| 1 ½ | teaspoons |
honey
|
|
| ⅓ | cup |
kalamata olives
pitted and halved |
*
|
| 3 | cups |
arugula (roquette)
baby, well washed and drained |
|
| ⅓ | cup |
goat (chevre) cheese
crumbled, or more as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta, penne
uncooked |
*
|
| 1 | bunch |
asparagus
touch ends removed |
*
|
| 473 | ml |
cherry tomatoes
|
*
|
| 53 | ml |
olive oil, extra-virgin
divided |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | small |
shallots
minced |
*
|
| 3E+1 | ml |
lemon juice
freshly squeezed, or to taste |
|
| 15 | ml |
dijon mustard
or to taste |
|
| 5.6 | ml |
herbes de provence
dried, or to taste |
* |
| 7.5 | ml |
honey
|
|
| 79 | ml |
kalamata olives
pitted and halved |
*
|
| 7.1E+2 | ml |
arugula (roquette)
baby, well washed and drained |
|
| 79 | ml |
goat (chevre) cheese
crumbled, or more as needed |
*
|
Directions
Preheat oven to 400° F.
Cook the pasta according to package directions, drain and set aside.
Place the asparagus and tomatoes on a rimmed baking sheet.
Drizzle with 1 tablespoon olive oil, sprinkle with generous pinch of salt and freshly ground black pepper.
Toss to coat, arrange the asparagus and tomato in a single layer.
Roast about 8, minutes or until the asparagus is tender and still crispy.
Remove the asparagus from the baking pan.
Put the pan back int the oven, and roast the tomatoes for another 3 to 4 minutes or until the skin is shriveled.
Remove the tomatoes from the baking pan, allow both of the asparagus and tomatoes to cool for a few minutes.
Cut the asparagus into 1-inch lengths pieces.
In a small bowl, whisk together the shallots, lemon juice, dijon mustard, herbes de provence and honey until well blended.
Slowly whisk in remaining 2½ tablespoons oil until well mixed.
Season with extra salt and black pepper to taste if needed.
In a large bowl, gently toss together the pasta, asparagus, tomato, olives, and arugula.
Drizzle the vinaigrette over the pasta and vegetables, gently toss.
Top with goat cheese and serve.
