Grilled Asparagus And Roasted Tomato Pasta Salad With Goat Cheese
2 cups uncooked penne pasta
12 asparagus spears
1 pint cherry tomatoes
4 tablespoons extra virgin olive oil, divided
1 tablespoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon shallots, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon Dijon mustard
1 teaspoon fresh thyme, minced
1 1/2 teaspoons honey
1/2 cup pitted kalamata olives, halved
2 cups baby arugula
1 cup crumbled goat cheese
Preheat grill to medium heat, and bring a large pot of salted water to a boil. Cook pasta according to package directions, drain and set aside to cool. Place asparagus on a plate and drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat then grill asparagus over medium heat until tender and golden brown. Remove from grill and keep warm.
Next, place tomatoes on a large piece of foil and grill for 8-10 minutes. Remove tomatoes from the grill; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths.
Combine shallots and the next 4 ingredients 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. Place cooked pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Top with crumbled goat cheese.