Friday, October 10, 2008

Asparagus-Fennel Pasta Salad

Asparagus delivers delightful spring flavor in
this hearty side salad. Served warm, it
includes a wonderful mix of fresh-tasting


1 pound fresh asparagus, trimmed
and cut into 3/4-inch pieces
2 medium onions, halved and thinly
1 small fennel bulb, sliced
2 tablespoons olive oil
8 ounces uncooked penne pasta
4 medium tomatoes, seeded and
12 pitted Greek olives, sliced
1 cup minced fresh parsley

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
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.