Asparagus-Fennel Pasta Salad
Lori
Recipe from Lori Schankerman
ingredients
- 1 lb 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 ounce 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 crumbled feta cheese
directions
- 1
Place asparagus, onions and fennel in a 15 x 10 x 1 inch baking pan. Drizzle with oil, toss to coat. Bake at 400 degrees for 2- t 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. In a small bowl, whish the oil, lemon juice, garlic, mustard, salt and pepper until blended. Drizzle over salad and toss to coat. Sprinkle with Feta cheese.
Source: Lori
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