Preheat oven to 220°C (425°F/Gas 7). Line a baking tray with baking (parchment) paper. Place the tomatoes on the tray and season with salt and freshly ground black pepper. Bake for 10-15 minutes, until the tomatoes are heated through and slightly shriveled.
Meanwhile, add the risoni to a large saucepan of salted boiling water and cook for 6 minutes, or according to the packet instructions, until al dente. Add the broccoli and asparagus for the last 2 minutes and cook until just tender. Drain the risoni and vegetables, and transfer to a large salad bowl.
Crumble the goat's cheese over the salad, drizzle with some of the oil form the jar and toss to combine. Top the salad with the tomatoes and serve immediately.
Variation: Instead of goat's cheese, use feta, parmesan or blue cheese. Use other vegetables, such as broad (fava) beans, peas, or sliced yellow or green beans. Toss some sour cream or yogurt through the pasta.
Variation: Instead of baking the tomatoes, toss some chopped sun-dried or semi-dried tomatoes through the pasta.
Per serving: 586 calories, 31 g protein, 20 g fat (13 g saturated fat), 69 g carbohydrate (4 g sugars), 9 g fibre, 355 mg sodium