Best Asparagus Fennel Pasta Salad Recipes

ASPARAGUS-FENNEL PASTA SALAD

Asparagus-Fennel Pasta Salad image

Asparagus delivers delightful spring flavor in this hearty side salad. Served warm, it includes a wonderful mix of fresh-tasting ingredients. -Linda Lacek, Winter Park, Florida

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 14 servings.

Number Of Ingredients 16

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
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

Steps:

Place asparagus, onions and fennel in a 15x10x1-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. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 278mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

GRILLED ASPARAGUS AND FENNEL PASTA SALAD (COOKING FOR 2)

Grilled Asparagus and Fennel Pasta Salad (Cooking for 2) image

Want something different for the grill? Toss a pasta salad with hot-off-the-grill veggies.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 2

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked rainbow rotini pasta (about 5 ounces)
1/4 pound asparagus, cut into 2-inch pieces
1 medium fennel bulb, cut into thin wedges
1 small red onion, cut into thin wedges
2 teaspoons olive or vegetable oil
1/4 teaspoon salt
1 small navel orange, peeled and coarsely chopped
2 tablespoons olive or vegetable oil
3 tablespoons white balsamic vinegar
1/4 teaspoon sugar
1/8 teaspoon salt

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Meanwhile, heat coals or gas grill for direct heat. Toss asparagus, fennel, onion, 2 teaspoons oil and 1/4 teaspoon salt until vegetables are coated. Place in grill basket. Grill 5 to 6 inches from medium heat 10 to 15 minutes, stirring vegetables or shaking grill basket frequently, until vegetables are crisp-tender. Cool slightly.
Shake all Vinaigrette ingredients in tightly covered container.
In large bowl, toss vegetables, pasta, orange and vinaigrette. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 540, Carbohydrate 86 g, Cholesterol 0 mg, Fat 2, Fiber 8 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg