Food Friday: ASPARAGUS-FENNEL PASTA SALAD
The sweet asparagus and tart fennel deliver delightful summer flavor in this hearty pasta dish with its wonderful mix of fresh tasting ingredients especially when served at once while still warm and the pasta is still al dente!
[INGREDIENTS]
1 lb. fresh asparagus, trimmed and cut into 3/4-in pcs.
2 medium onions, halved and thinly sliced
1 small fennel bulb, sliced
2 T olive oil
8 oz. uncooked pasta [penne is preferred but I used elbow]
4 medium tomatoes, seeded and diced
12 pitted Greek olives, sliced
1 cup minced fresh parsley
1/2 each S/P[optional]For the Vinaigrette:
1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1 cup crumbled feta cheese
[HOW-TO]
Place asparagus, onions and fennel in a baking pan and drizzle with olive oil, toss to coat [I personally sprinkled half a tsp. each of S/P although it's not mentioned in the original recipe]. Bake at 400degF 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, S/P until well blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese[which I forgot before the photo-op! 
grrrr....]. SERVE and INDULGE while warm!
This is a contribution to Food Friday…my ASPARAGUS_FENNEL PASTA SALAD.
This will be cross-posted over at MOMCOOKS.DADCOKS in a while…head on over there to see M’s verdict!
Happy weekend!
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By maiylah, July 5, 2008 @ 1:42 am
that looks absolutely yummy! the pasta salads that am used to eating are usually served chilled … this sounds like a yummy alternative! appreciate your posting the recipe.
thanks for joining this week, sis!
happy weekend!
maiylah’s last blog post..Food Friday
By Jude, July 5, 2008 @ 1:12 pm
Nice seasonal recipe.. Sounds great.
Jude’s last blog post..5 Tips for Homemade Yogurt
By Oh Joy, July 15, 2008 @ 11:14 pm
Made it tonight…mmmm…added a little lamb sauteed in white wine and served with a glass of said vino (hope this isn’t a vegetarian or dry site, too satisfied and lazy to explore right now). Fantastic late night summer dinner. Thanks!
By Herbs, June 11, 2009 @ 6:16 pm
Fantastic recipe!