Friday, July 25, 2008
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!