Asparagus Fennel Pasta Salad
|Fresh asparagus||1 Pound, trimmed and cut into 3/4-inch pieces|
|Onions||2 Medium, halved and thinly sliced|
|Fennel bulb||1 Small, sliced|
|Olive oil||2 Tablespoon|
|Uncooked penne pasta||8 Ounce|
|Tomatoes||4 Medium, seeded and diced|
|Pitted greek olive||12 , sliced|
|Minced fresh parsley||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dijon mustard||1⁄2 Teaspoon|
|Crumbled feta cheese||4 Ounce (1 Cup)|
Place asparagus, onions and fennel in a 15-inch x 10-inch x 1 inch baking pan.
Drizzle with the oil; toss to coat.
Bake at 400° for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally.
Meanwhile, cook the pasta according to the 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.