Mediterranean Roasted Asparagus and Tomato Penne Salad with Goat Cheese
From Cooking Light
- 2 cups uncooked penne
- One bunch asparagus spears, trimmed and cut into bite-size pieces
- One pint cherry tomatoes
- 4 tablespoons extra-virgin olive oil, divided
- Salt and pepper
- 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
- 2 ounces crumbled goat cheese
Combine shallots, lemon juice, Dijon mustard, herbes de Provence, and honey in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons olive oil, stirring constantly with the whisk. Stir in a big pinch of salt and pepper.
Place pasta, asparagus, tomato, olives, and arugula in a large bowl. Toss. Drizzle dressing over pasta mixture and toss again. Sprinkle with goat cheese. Serve immediately, or cover and chill for 2 hours for a cold pasta salad.
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