Asparagus & Tomato Pasta Salad with Goat Cheese



2 cups penne pasta 1 tbsp. Dijon Mustard
12 asparagus spears 1 tbsp. dried Italian Herb Mix
12 cherry tomatoes 1 ½ tsp. Honey
1 tsp. fine Celtic salt 1/2 cup Kalamata Olives, pitted & halved
½ tsp. black pepper, ground 2 cups Rocket
1 tbsp. shallots finely chopped ½ cup Meredith Goats Cheese/Feta
2 tbsp. Lemon Juice, fresh  




  1. Preheat oven to 180°.
  2. Cook pasta according to packet directions, drain coat with little olive oil and set aside.
  3. Place asparagus and tomatoes on a flat baking tray. 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 180° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes for 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 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, olives, and rocket in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with parmesan cheese