It’s finally starting to feel like spring in New York! I have to make sure to be outside as much as possible, as spring has a tendency to be over quite quickly here. There’s generally a 2-3 week period where all of the colors are out – in the parks, the street medians, and the tree pits. It’s easy to miss if you’re just doing your work-home-work-home routine.
Anyway, the beginning of springtime means asparagus season. I love asparagus, so there might be a good number of asparagus recipes over the next few weeks.
Also with spring comes the beginning of picnics (!). And with picnics, comes pasta salad. Here’s a nice healthy one with lost of veggies and flavors that’s good for a home meal or for eating outdoors. It’s also really colorful (especially if your husband/roommate/whathaveyou brings home tricolor pasta).
Asparagus-Fennel Pasta Salad
Adapted from Moosewood Restaurant Daily Special cookbook
1 fennel bulb, thinly sliced
1 bunch of asparagus (approximately 1 pound), cut into 3/4” pieces
1 white onion, thinly sliced
Half pound of short pasta (penne, spiral, etc.)
24 kalamata olives, sliced
2 cups diced tomatoes
1 cup chopped parsley
Feta
Olive oil, salt & pepper
Dressing
1/4 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon dijon mustard
1 minced medium garlic clove
Pinch salt, few grinds black pepper
Preheat oven to 400F. Place sliced/cut fennel, asparagus, and onion in a 13”x9” baking dish. Coat with olive oil, salt and pepper, and mix together to make sure everything’s coated. Bake in oven for 25 minutes, stirring every 7 minutes.
Place your water for cooking pasta on the burner. While waiting for it to boil, combine the tomatoes, parsley, and olives in a large serving bowl.
Cook the short pasta (probably for about 7 minutes, but check your brand’s suggestion). While the pasta is cooking, mix together the dressing ingredients.
When the vegetables are done roasting, add these to the large serving bowl with the tomatoes/olives/parsley. When the pasta is done, drain and add this to the large bowl. Then pour the dressing on top and stir to combine. Top with feta cheese (or mix in).
Serve warm or at room temperature at enjoy!
