Asparagus and Fennel Pasta Salad

Moosewood Daily Special Cookbook

Serves 8- 12+
1 hour prep time

NOTE: Preheat the oven for roasting and start the water for the pasta as you prepare the rest of the ingredients.

2 fresh fennel bulbs, cored and thinly sliced
4 cups thinly sliced onions
2 lbs asparagus, stemmed and cut into ¾ pieces
¼ cup olive oil

DRESSING
¼ cup olive oil
¼ cup fresh lemon juice
2 tsp minced or pressed garlic
½ tsp Dijon mustard
1.2 tsp salt
¼ tsp fresh ground black pepper

16 oz penne pasta
4 cups dice fresh tomatoes
24 kalamata olives, pitted and thinly sliced
2 cups chopped fresh parsley
2 cups grated/crumbled feta cheese

DIRECTIONS

Preheat the oven to 400°. Line a half hotel pan with parchment paper and bring 4 quarts of water to boil for the pasta.
Place the onions, fennel, and asparagus in bowl and toss gently with the olive oil, then sprinkle with salt.
Roast uncovered for 20 minutes stirring about every 7 minutes. The vegetables should be crisp-tender and the asparagus still bright green!
While the vegetables roast, whisk the dressing ingredients together and set aside.
When the water boils, cook the pasta until al dente about 7 minutes. Drain and rinse the pasta quickly with cold water.
Combine the tomatoes, olives and parsley in a large serving bowl.
Mix in the roasted vegetables. Pour the dressing over and toss well
Stir in the feta cheese or sprinkle on top.
Serve warm or at room temperature.