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Asparagus-Fennel Pasta Salad Recipe

Photo by: Taste of Home

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

This recipe is:

Healthy

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14 Servings
Prep: 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 Crisco® Extra Virgin Olive Oil or Canola 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 Crisco® Extra Virgin Olive Oil or Canola 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 and pepper until blended. 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.

Asparagus-Fennel Pasta Salad published in Taste of Home April/May 2008, p8