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Roasted Asparagus And Tomato Penne Salad With Goat Cheese

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Photo: Cooking Light


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2 cups uncooked penne or mostaccioli (tube-shaped pasta)

12 asparagus spears

12 cherry tomatoes

4 tablespoons extra-virgin olive oil, divided

3/8 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon minced shallots

2 tablespoons fresh lemon juice

1 tablespoon dijon mustard

1 teaspoon dried herbes de provence

1 1/2 teaspoons honey

1/2 cup pitted kalamata olives, halved

2 cups baby arugula

1/2 cup (2 ounces) crumbled goat cheese

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