Asparagus-Fennel Pasta Salad

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

• Ready In: 45 mins
• 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

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 for 20-25 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, whisk the oil, lemon juice, garlic, mustard, salt and pepper until blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese.