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Monday, July 9, 2012

Roasted Asparagus and Tomato Pasta Salad with Goat Cheese

No, I didn't name this one...although it sounds like one of my everything-it -has-in-it titles.  This recipe came from Cooking Light magazine.  It is a nice fresh salad to have on a warm summer eve.  Plus it is a great Meatless Monday recipe:)  If goat cheese just isn't your thing, just swap it out for whatever cheese you do like.

2 c. cooked pasta (penne, mostaccioli, or those spirals)
12 asparagus spears
12 cherry tomatoes
1 T. olive oil
salt and pepper
1 T. minced shallots
1/2 c. chopped kalamata olives
2 c. arugula or spinach
1/2 c. crumbled goat cheese
Put asparagus and cherry tomatoes on a baking pan.  Sprinkle with olive oil and some salt and pepper.
Bake at 400 for 6 minutes.  Remove from oven.  Remove asparagus from pan only.  Return tomatoes on pan to oven for an additional 4 minutes.  When asparagus is cool enough to handle, chop into large pieces.  Combine all salad ingredients in a large serving bowl.

3 T. olive oil
2 T. lemon juice
1 T. Dijon mustard
1 1/2 t. honey
1 t. herbs de provence
Combine well.  Pour over salad and toss well. 

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