Roasted Asparagus and Tomato Penne Salad with Goat Cheese
INGREDIENTS
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2 cups uncooked penne or mostaccioli (tube-shaped pasta)
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12 asparagus spears
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12 cherry tomatoes
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4 tablespoons extra-virgin olive oil, divided
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3/8 teaspoon kosher salt, divided
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1/2 teaspoon black pepper, divided
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1 tablespoon minced shallots
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2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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1 teaspoon dried herbes de Provence
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1 1/2 teaspoons honey
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1/2 cup pitted kalamata olives, halved
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2 cups baby arugula
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1/2 cup (2 ounces) crumbled goat cheese
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