Ingredients
1 pound fresh asparagus, trimmed and cut into 3/4-inch pieces2 medium onions, halved and thinly sliced1 small fennel bulb, sliced2 tablespoons olive oil8 ounces uncooked penne pasta4 medium tomatoes, seeded and diced12 pitted Greek olives, sliced1 cup minced fresh parsleyVINAIGRETTE:1/4 cup olive oil1/4 cup lemon juice2 garlic cloves, minced1/2 teaspoon Dijon mustard1/2 teaspoon salt1/4 teaspoon pepper1 cup (4 ounces) crumbled feta cheese
Preparation
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.
