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Asparagus-Fennel Pasta Salad

Asparagus-Fennel Pasta Salad comes together with Onions Halved And Thinly Sliced, Fennel Bulb Sliced, Olive Oil, Uncooked Penne Pasta, and Tomatoes Seeded And Diced. Serves 14. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 2
• 1
• 2 tbsp
• 8 oz
• 4
• 12
• 1 cup
• 1/4 cup
• 1/4 cup
• 2
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1 cup

Method (preview)

1. 1

   Place asparagus, onions and fennel in a 15-in. x 1-in. x -in. baking pan.

2. 2

   Drizzle with oil; toss to coat.

3. 3

   Bake at 400 for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally.

4. 4

   Meanwhile, cook pasta according to package directions.

5. 5

   Drain and place in a large serving bowl.

6. 6

   Add the tomatoes, olives, parsley and roasted vegetables.

7. 7

   In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper until blended.

8. 8

   Drizzle over salad and toss to coat.

9. 9

   Sprinkle with feta cheese.