Asparagus-Fennel Pasta Salad
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 14 servings.
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
Ingredients
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1 pound fresh asparagus, trimmed and cut into 3/4-inch pieces
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2 medium onions, halved and thinly sliced
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1 small fennel bulb, sliced
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2 tablespoons olive oil
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8 ounces uncooked penne pasta
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4 medium tomatoes, seeded and diced
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12 pitted Greek olives, sliced
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1 cup minced fresh parsley
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VINAIGRETTE:
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1/4 cup olive oil
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1/4 cup lemon juice
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2 garlic cloves, minced
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1/2 teaspoon Dijon mustard
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup (4 ounces) crumbled feta cheese
Directions
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1.
Place asparagus, onions and fennel in a 15x10x1-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.
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2.
Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables.
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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.
Nutrition 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: 1-1/2 fat, 1 starch, 1 vegetable.
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