Asparagus-Fennel Pasta Salad

• 1 pound 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
• 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 (4 ounces) crumbled feta cheese

1. Place asparagus, onions and fennel in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Bake at 400u0b0 for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally.
2. Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables.
3. 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.

fresh asparagus, onions, fennel bulb, olive oil, penne pasta, tomatoes, olives, parsley, olive oil, lemon juice, garlic, mustard, salt, pepper, feta cheese

Taken from www.tasteofhome.com/recipes/asparagus-fennel-pasta-salad/ (may not work)