Roasted Asparagus Pasta Salad

Total Time:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 pound bowtie pasta
  • 1 pound asparagus, ends trimmed
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons Dijon mustard
  • Zest and juice of 1/2 lemon
  • 1/4 teaspoon crushed red pepper flakes
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup thinly sliced fresh chives
  • 1 (4-ounce) container crumbled goat cheese
Directions
  • Preheat the oven to 425 degrees F.

  • Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.

  • Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.

  • In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.

  • Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.


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