Cook pasta according to directions, reserve. Place asparagus and wedged tomatoes on sheet tray, drizzle with oil and season with salt and pepper. Place in oven at 400°F for 6-8 minutes. Cut asparagus down to an inch and let cool.
Dijon dressing: Combine oil, honey, shallots, lemon juice, kalamata olives (diced). Add salt and pepper and mix.
Place arugula in bowl and mix dressing together. Place penne in bowl and gently mix with the dressing. Plate, then top with tomatoes and asparagus. Crumble goat cheese on top.