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Asparagus-Fennel Pasta Salad Recipe

Asparagus-Fennel Pasta Salad Recipe

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. YIELD:14 servings

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

  • 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.

Nutritional Facts

3/4 cup: 167 calories, 8g fat (2g saturated fat), 4mg cholesterol, 278mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 5g protein Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Asparagus-Fennel Pasta Salad

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MY REVIEW
char04 158829
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."

MY REVIEW
bloocat68 113379
Reviewed Jul. 12, 2011

"I liked this recipe. great for the summer"

MY REVIEW
bloocat68 177641
Reviewed Jul. 12, 2011

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

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