Asparagus-Fennel Pasta Salad
Taste of Home
Asparagus delivers delightful spring flavor in this hearty side salad. Served warm, it includes a wonderful mix of fresh-tasting ingredients.
SERVINGS: 14
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 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 and pepper until blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese. Yield: 14 servings.
Nutrition Facts
One serving:3/4 cup
Calories: 167,Fat:8 g,Saturated Fat:2 g,Cholesterol:
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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