Meatless Mondays  |  Posted 04.13.15

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

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.

Serves: 4


  • 2 cups Uncooked Penne or Mostaccioli (tube-shaped pasta)
  • 12 Asparagus Spears
  • 12 Cherry Tomatoes
  • 4 Tbsp Extra Virgin Olive Oil, divided
  • 3/8 tsp Kosher Salt, divided
  • 1/2 tsp Black Pepper, divided
  • 1 Tbsp Minced Shallots
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Dijon Mustard
  • 1 tsp Dried Herbes de Provence
  • 1 1/2 tsp Honey
  • 1/2 cup Pitted Kalamata Olives, halved
  • 2 cups Baby Arugula
  • 1/2 cup Crumbled Goat Cheese


1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

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. 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.

Source: My Recipes