Asparagus Fennel Pasta Salad

Asparagus delivers delightful spring flavor in this hearty side salad. Served warm, it includes a wonderful mix of fresh-tasting ingredients.

Yield

14 servings

Salad 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 Ingredients

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

Preheat oven to 400°F (204°C). Place asparagus, onions and fennel in a 15 x 10 x 1-inch baking pan. Drizzle with oil; toss to coat.

Bake for 20 to 25 minutes or until lightly browned and crisp-tender, stirring occasionally.

Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables.

In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper until blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 25 minutes
Cook Time: 20 minutes

Nutritional Information

Amount per serving (3/4 cup): Calories 167, Fat 8 g (Saturated Fat 2 g), Cholesterol 4 mg, Sodium 278 mg, Carbohydrate 19 g, Fiber 3 g, Protein 5 g.

Recipe Courtesy Of

Taste of Home

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