Roasted Asparagus and Tomato Penne Salad with Goat Cheese

INGREDIENTS

• 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