Wednesday, March 23, 2011

{soups-salads-and-salad-dressings} 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.




  • 14 Servings
  • Prep: 25 min.
  • Cook: 20 min.
25 20 45

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: 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.


Asparagus-Fennel Pasta Salad published in Taste of Home April/May 2008, p8






             Beth Layman  :)


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