Print Options

Back to Asparagus-Fennel Pasta Salad >

Include these items:

Select reviews >

Taste of Home Logo

Asparagus-Fennel Pasta Salad

 Asparagus-Fennel Pasta Salad
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
14 ServingsPrep: 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 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

  • 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

2 of 2

Asparagus-Fennel Pasta Salad (continued)

Directions (continued)

  • and pepper. Drizzle over salad and toss to coat. Sprinkle with feta
  • cheese. Yield: 14 servings.
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.