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