This was recipe #3 in my effort to cook 4 recipes from Cooking Light magazine (May 2011). Sometimes I get the magazines but never get around to making anything from them and this was a good challenge to myself to keep up the cooking this week. This recipe was dynamite. I followed it exactly, except I substituted orchiette pasta cause that's what I had. I also followed my own personal cooking motto, which is "more more more" and more or less doubled the recipe. I always use as much as I have when it comes to vegetables so I used a HUGE bunch of asparagus and a HUGE bunch of cherry tomatoes and pretty much doubled the vinaigrette. Again, it's kinda sorta a pasta salad but I served it warm and that counts as dinner. The arugula, goat cheese and olives were just the right accompaniment.
Pasta with Roasted Asparagus, Roasted Tomatoes, Arugula and Goat Cheese