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.
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
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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 :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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