Roasted Asparagus, Cherry Tomatoes with Arugula, Penne and Goat Cheese Salad Recipe

Name: Roasted Asparagus, Cherry Tomatoes with Arugula, Penne and Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pasta, penne uncooked; 1 bunch asparagus touch ends removed; 1 pint cherry tomatoes; 3 1/2 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; 118 teaspoons herbes de provence dried, or to taste; 1 1/2 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

Servings: persons

2 cups pasta, penne uncooked
1 bunch asparagus touch ends removed
1 pint cherry tomatoes
3 1/2 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
118 teaspoons herbes de provence dried, or to taste
1 1/2 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

1
Preheat oven to 400 F.
2
Cook the pasta according to package directions, drain and set aside.
3
Place the asparagus and tomatoes on a rimmed baking sheet.
4
Drizzle with 1 tablespoon olive oil, sprinkle with generous pinch of salt and freshly ground black pepper.
5
Toss to coat, arrange the asparagus and tomato in a single layer.
6
Roast about 8, minutes or until the asparagus is tender and still crispy.
7
Remove the asparagus from the baking pan.
8
Put the pan back int the oven, and roast the tomatoes for another 3 to 4 minutes or until the skin is shriveled.
9
Remove the tomatoes from the baking pan, allow both of the asparagus and tomatoes to cool for a few minutes.
10
Cut the asparagus into 1-inch lengths pieces.
11
In a small bowl, whisk together the shallots, lemon juice, dijon mustard, herbes de provence and honey until well blended.
12
Slowly whisk in remaining 2 1/2 tablespoons oil until well mixed.
13
Season with extra salt and black pepper to taste if needed.
14
In a large bowl, gently toss together the pasta, asparagus, tomato, olives, and arugula.
15
Drizzle the vinaigrette over the pasta and vegetables, gently toss.
16
Top with goat cheese and serve.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups pasta, penne uncooked, 1 bunch asparagus touch ends removed, 1 pint cherry tomatoes, 3 1/2 tablespoons olive oil, extra-virgin divided, and more.

Yes, Roasted Asparagus, Cherry Tomatoes with Arugula, Penne and Goat Cheese Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Asparagus, Cherry Tomatoes with Arugula, Penne and Goat Cheese Salad

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