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Grilled Asparagus And Roasted Tomato Pasta Salad With Goat Cheese

Grilled Asparagus And Roasted Tomato Pasta Salad With Goat Cheese


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Serves
4 to 6
Prep
15 min
Cook
35 min
Ingredients

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 

Directions

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.