1 pint grape tomatoes
¼ cup olive oil
½ pound whole wheat rotini pasta
4 ounces goat cheese
2 tablespoons Caesar vinaigrette dressing
1. Preheat oven to 400 degrees Fahrenheit. Place asparagus and tomatoes on a cookie sheet. Pour oil over vegetables and toss to coat evenly. Bake for 30 minutes or until tomatoes begin to split.
2. Meanwhile, bring a pot of water to boil. Cook rotini for 10 minutes or until al dente. Drain pasta and let cool.
3. In a medium bowl, mix pasta, goat cheese and dressing until creamy. Cut asparagus spears in half, and then add to pasta with tomatoes.Mix all until evenly coated. Serve
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