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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. —Linda Lacek, Winter Park, Florida

14 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

1 pound 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 (4 ounces) crumbled feta cheese

Directions

Place asparagus, onions and fennel in a 15-in. x 10-in. x 1-in.
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

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Asparagus-Fennel Pasta Salad (continued)

Directions (continued)

and pepper. Drizzle over salad and toss to coat. Sprinkle with feta
cheese. Yield: 14 servings.

Nutrition Facts: 3/4 cup equals 167 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 278 mg sodium, 19 g carbohydrate, 3 g fiber, 5 g protein.