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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By NGUTI001
on May 19, 2013
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As other reviews I too use feta cheese and double the dressing. I have made this salad on 7 occassions and it's tastier every time.
By mommamophead
Lake Grove, OR
on July 14, 2012
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Delish and refreshing!!
I did however make one small change like most reviewers, I replaced the goat cheese for feta and it was fantastic!! The pasta does soak up alot of the dressing so you may consider doubling it.
By 3rd cook in the...
northern new ha...
on March 21, 2012
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TDF I changed the basic recipe the second time around and found you can do that and still have a bowl licking salad. Kept the dressing as written but I roasted grape tomatoes with the aspg. Since goat cheese in my neighborhood is akin to gold! I used Feta . The tomatoes add another sweet treat layer and the feta that tart snap you need in your mouth. Gaul darn this is a terrific salad.It's in my rotation..
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