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Asparagus-Fennel Pasta Salad Recipe
Asparagus-Fennel Pasta Salad Recipe photo by Taste of Home

Asparagus-Fennel Pasta Salad Recipe

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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. —Linda Lacek, Winter Park, Florida
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:14 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 14 servings


  • 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

Nutritional 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. Diabetic Exchanges: 1-1/2 fat, 1 starch 1 vegetable


  1. 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.
  2. Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables.
  3. 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.
Originally published as Asparagus-Fennel Pasta Salad in Taste of Home April/May 2008, p8

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Reviewed Aug. 4, 2013

"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."

Reviewed Jul. 12, 2011

"I liked this recipe. great for the summer"

Reviewed Jul. 12, 2011

"I liked this recipe. Great for the summer."

Reviewed May. 9, 2011

"This was very good! I added mushrooms and celery to the roasted veggies & it turned out great! Definitely a good pot-luck pasta salad!"

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