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Sunday, December 4, 2011

Roasted Asparagus and Tomato Penne Salad

This is from Cooking Light and it's really easy and yummy. The best part about it is that it's combination of pasta dish and salad. You can eat it warm or cold so it's good for all seasons!

2 cups uncooked penne
handful of asparagus spears
1/2 container of cherry tomatoes
1 shallot, minced
juice of 1/2 lemon
1 TB dijon mustard
1 1/2 tsp honey
1/2 cup pitted kalamata olives
2 cups baby arugula
1/2 cup crumbled goat cheese

1. Preheat oven to 400.

2. Cook pasta, drain and set aside.

3. Put asparagus and cherry tomatoes on a cookie sheet and drizzle with a bit of olive oil, salt and pepper. Toss gently. Bake for 5 minutes or until asparagus is tender but still crisp. Then remove asparagus and bake tomatoes for another 4 minutes. Take out of the oven when done and let them cool a bit.

4. Cut the asparagus into 1-inch lengths and halve the tomatoes.

5. Whisk together the shallots, lemon juice, mustard, and honey. Add 3 TB olive oil, salt and pepper.

6. Put pasta, asparagus, tomato, olives, and arugula in a large bowl. Drizzle with the dressing and mix to coat everything. Top with the goat cheese.

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