Asparagus-Fennel Pasta Salad

Ingredients

• 1 lb 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 crumbled feta cheese

Directions

1. 1

   Place asparagus, onions and fennel in a 15 x 10 x 1 inch baking pan. Drizzle with oil; toss to coat. Bake at 400 for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally.

2. 2

   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 until blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese.