Asparagus-Fennel Pasta Salad

Name: Asparagus-Fennel Pasta Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 14 serving(s)
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 ounces uncooked penne pasta; 4 medium tomatoes, seeded and diced; 12 pitted Greek olives, sliced; 1 cup minced fresh parsley; 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

Submitted by Courtly

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

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Ready In:: 45mins
Ingredients:: 15
Serves:: 14

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 ounces 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

Place asparagus, onions and fennel in a 15 x 10 x 1 inch baking pan. Drizzle with oil; toss to coat. Bake at 400 for 20-25 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.