Asparagus-Fennel Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 lb fresh asparagus, trimmed and cut in 3/4 " pieces2 medium onions, halved and sliced thin1 small fennel bulb, sliced2 tbsp olive oil8 oz uncooked whole wheat penne pasta4 medium tomatoes, seeded and diced12 pitted greek black olives, sliced1 cup fresh parsley, mincedVINAIGRETTE1/4 cup olive oil1/4 cup lemon juice2 tsp minced garlic1/2 tsp dijon mustard1/2 tsp kosher salt1/4 tsp pepper1 cup-4 oz crumbled feta cheese
place asparagus, onions and fennel in a 15 " x 10" x 1" baking pan. Drizzle with oil; toss to coat. Bake at 400 degrees for 20 minutes or until lightly brown and crisp-tender,stirring occasionally. meanwhile, cook pasta according to pkg directions. Drain and place in a large serving bowl. Add he tomatoes, olives, parsley, and roasted vegetables. In a small bowl, whisk the oil, lemon juice, garlic,mustard, salt and pepper until blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese.
Yeilds 14 servings
Number of Servings: 14
Recipe submitted by SparkPeople user ROBNZNEST.
Yeilds 14 servings
Number of Servings: 14
Recipe submitted by SparkPeople user ROBNZNEST.
Nutritional Info Amount Per Serving
- Calories: 166.1
- Total Fat: 9.1 g
- Cholesterol: 9.5 mg
- Sodium: 286.3 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.9 g
- Protein: 4.9 g
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