Asparagus-Fennel Pasta Salad Recipe

Asparagus-Fennel Pasta Salad


  • 1 lb. fresh asparagus, trimmed and cut into 3/4 in., pcs
  • 2 medium onions, halved and thinly sliced
  • 1 small fennel bulb
  • 2 T olive oil
  • 8 oz. uncooked pasta, preferably penne
  • 4 medium tomatoes, seeded and diced
  • 12 pitted Greek olives, sliced
  • 1 cup minced fresh parsley
  • 1/2 tsp. S/P to taste (optional)
For the Vinaigrette:
  • 1/4 c olive oil
  • 1/4 c lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp. Dijon Mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup crumbled feta cheese

How to make Asparagus-Fennel Pasta Salad

Place asparagus, fennel and onions in a baking pan, drizzle with olive oil, sprinkle some S/P (optional), toss to coat and bake in 400 deg. F for 20-25 minutes or until until lightly browned and crisp-tender, stirring occasionally.

Cook pasta according to direction, drain and transfer to a large serving bowl.  Add the tomatoes, olives, parsley and roasted vegetables.

In a small bowl, whisk together the olive oil, lemon juice, mustard, and S/P until well blended.  Drizzle over salad and toss to coat.  Sprinkle with feta cheese.  SERVE while warm and INDULGE!

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