Quick & Healthy Recipe: Roasted Asparagus Tomato Penne Salad

It’s filling and fantastic for a nutritious kick before a full day of activities

With asparagus, tomatoes and garden vegetables abundant this time of year, it’s easy to find new ways to pair the best things nature has to offer with a more classic comfort food. With that in mind, there’s no way to go wrong with this salad and pasta in one!

Ingredients for Roasted Asparagus Tomato Penne Salad with Cheese

  • 2 cups uncooked penne or mostaccioli
  • 12 asparagus spears
  • 12 cherry tomatoes
  • 4 tablespoons extra-virgin olive oil, divided
  • 3/8 teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 1 tablespoon minced shallots
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried herbes de Provence
  • 1 ½ teaspoons honey
  • ½ cup pitted Kalamata olives, halved
  • 2 cups baby arugula
  • ½ cup (2 ounces) crumbled goat cheese or feta



Preheat oven to 400 F. Cook pasta according to package directions, omitting salt and fat; drain and set aside. Place asparagus and tomatoes on a jelly-roll pan and drizzle with 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to coat; arrange asparagus and tomato mixture in a single layer.

Bake at 400 F for six minutes or until asparagus is crisp-tender. Remove asparagus from pan, then place pan back in oven and bake tomatoes an additional four minutes. Remove tomatoes and let tomatoes and asparagus stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.

Combine shallots and the next four 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 ¼ teaspoon black pepper.

Place pasta, asparagus, tomato, olives and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.