Asparagus Fennel Pasta Salad Recipe
Ingredients
| 1 pound fresh asparagus, trimmed and cut into 3/4-inch pieces | ||
| Onions | 2 Medium, thinly sliced | |
| Fennel bulb | 1 Small, sliced | |
| Olive oil | 2 Tablespoon | |
| Penne pasta | 8 Ounce, uncooked | |
| 4 medium tomatoes, seeded and diced | ||
| 12 pitted Greek olives, sliced | ||
| Minced parsley | 1 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) (VINAIGRETTE:) | |
| Lemon juice | 1/4 Cup (16 tbs) (VINAIGRETTE:) | |
| Garlic | 2 Clove (5gm), minced (VINAIGRETTE:) | |
| Dijon Mustard | 1/2 Teaspoon (VINAIGRETTE:) | |
| Salt | 1/2 Teaspoon (VINAIGRETTE:) | |
| Pepper | 1/4 Teaspoon (VINAIGRETTE:) | |
| Feta cheese | 1 Cup (16 tbs), crumbled (VINAIGRETTE:) | |
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.
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.
Chef
