- 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
- 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
- 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. Drizzle over salad and toss to coat. Sprinkle with feta cheese. Yield: 14 servings.
Reviews for Asparagus-Fennel Pasta Salad
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"I made this recipe for a picnic. I tripled the recipe. It was a huge hit. I will make this again for other potluck/picnics."
"I liked this recipe. great for the summer"
"I liked this recipe. Great for the summer."
"This was very good! I added mushrooms and celery to the roasted veggies & it turned out great! Definitely a good pot-luck pasta salad!"