This versatile pasta salad pairs roasted asparagus and tomatoes with penne and baby spinach, finished with a light lemon vinaigrette. Serve it as a side dish or add grilled chicken or pork to make a healthy lunch or a light dinner.
I didn’t grow up eating asparagus, but in recent years it has become one of my favorite vegetables. My preferred method is simple: toss the spears with olive oil and kosher salt and roast them until tender and slightly caramelized. I found this salad among spring recipes and adapted it to my tastes right away.
I skipped the olives and substituted baby spinach for arugula — both personal preferences — but I do recommend keeping the Dijon mustard in the dressing. It adds a subtle tang without dominating the flavor.
I first served this salad with pan-seared pork chops and had dinner on the table in about 20 minutes. The leftovers were great the next day: I sliced the remaining pork and mixed it into the cold salad for an easy work lunch. The flavors hold up well whether served warm or chilled.
Next time I might try whole-wheat pasta for extra fiber and reduce the pasta quantity by half — the original amounts leaned a little heavy on pasta compared with the vegetables. Adjusting the pasta-to-veg ratio makes the salad feel lighter and lets the asparagus and tomatoes shine.
Asparagus and Tomato Spinach Pasta Salad
4 servings
10 minutes
10 minutes
20 minutes
If you don’t have a pre-made herbes de Provence, make your own: combine 3 tablespoons dried thyme, 2 tablespoons dried savory, 1 tablespoon dried oregano, 3 teaspoons dried rosemary, and 2 teaspoons dried marjoram in a tightly sealed container. Use 1 teaspoon for this recipe and save the rest for later.
Ingredients
- 2 cups uncooked penne or other short tube-shaped pasta
- 12 asparagus spears, woody ends trimmed
- 12 grape tomatoes
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt and black pepper
- ½ tablespoon medium shallot, minced (about 1)
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried herbes de Provence
- 1½ teaspoons honey
- 2 cups baby spinach
- ½ cup crumbled goat cheese (about 2 ounces)
Instructions
- Preheat oven to 400°F.
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Line a baking sheet with foil. Arrange the asparagus and tomatoes on the sheet, drizzle with 1 tablespoon of olive oil, and season with kosher salt and black pepper. Toss gently to coat. Roast for about 6 minutes, until asparagus is crisp-tender. Remove asparagus to a plate and set aside. Return the pan to the oven and roast the tomatoes for an additional 4 minutes. Let the roasted vegetables stand for about 10 minutes.
- In a small bowl, whisk together the minced shallot, lemon juice, Dijon mustard, herbes de Provence, and honey. Slowly whisk in the remaining 3 tablespoons of olive oil until the dressing is emulsified. Season with salt and pepper to taste.
- Combine the cooked pasta, roasted asparagus, roasted tomatoes, and baby spinach in a large bowl. Drizzle the lemon vinaigrette over the salad and toss gently to coat.
- Divide the salad among four plates and sprinkle each serving with about 2 tablespoons of crumbled goat cheese.
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Slightly adapted from Cooking Light.
