Delicious Summer Salad! Roasted Asparagus, Tomato, & Goat Cheese Salad

I'm currently reading "The Happiness Project" and Gretchen Rubin (the author) states that there are two kinds of people in this world - underbuyers, and overbuyers.  Underbuyers only buy what they need - and overbuyers buy in bulk - so they always have things they need on hand. 

I am definitely an underbuyer, especially when it comes to cooking - but I am vowing to change that. So, this week I flipped through my new Cooking Light magazine and picked out 5 new recipes to try. I also wrote down all the ingredients I'll need for each recipe so I only make ONE trip to the grocery store this whole week (sometimes I go 3 or 4 times, because I have to buy new ingredients every night for a new meal)!

So here is Recipe #1 for the Week - Roasted Asparagus, Tomato & Goat Cheese salad. It's absolutely wonderful - with a light, bold taste.  I added some cucumbers and omitted the olives - you will love this recipe!

What You'll Need:

• 2 cups uncooked penne pasta
• 12 asparagus spears
• 12 cherry tomatoes (or 4 plum tomatoes)
• 4 tablespoons extra-virgin olive oil, divided
• 3/8 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon minced shallots (or onions)
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried herbes de Provence (substitute majoram & basil instead if you want)
• 1 1/2 teaspoons honey
• 1/4 cup cucumbers, chopped 
• 2 cups baby arugula
• 1/2 cup (2 ounces) crumbled goat cheese

Preparation

• 1. Preheat oven to 400°.
• 2. Cook pasta according to package directions; drain and set aside.
• 3. Place asparagus and tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.
• 4. Combine shallots or onions and the next 4 ingredients (through honey) 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.
• 5. Place pasta, asparagus, tomato, cucumbers, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with goat cheese.

I think this salad would be great as a side as well - maybe next to a nice grilled piece of chicken. You can also serve it cold! (I had some for lunch the next day and it was just as good cold as it was warm). So take your pick!

http://www.myrecipes.com/recipe/roasted-asparagus-tomato-penne-50400000112004/

Barbara Lauterbach, Cooking Light
MAY 2011