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Asparagus Fennel Pasta Salad

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Ingredients
  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)
For vinaigrette
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Crumbled feta cheese 4 Ounce (1 Cup)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Healthy

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