Asparagus-Fennel Pasta Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
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Asparagus delivers delightful spring flavor in this hearty side salad. Served warm, it includes a wonderful mix of fresh-tasting ingredients. Ingredients:
1 pound fresh asparagus, trimmed and cut into 3/4-inch pieces |
2 medium onions, halved and thinly sliced |
1 small fennel bulb, sliced |
2 tablespoons olive oil |
8 ounces uncooked penne pasta |
4 medium tomatoes, seeded and diced |
12 pitted greek olives, sliced |
1 cup minced fresh parsley |
vinaigrette: |
1/4 cup olive oil |
1/4 cup lemon juice |
2 garlic cloves, minced |
1/2 teaspoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) crumbled feta cheese |
Directions:
1. Place asparagus, onions and fennel in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil; toss to coat. Bake at 400° for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally.
2. Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables.
3. In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese. Yield: 14 servings.
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