Roasted Fennel, Cherry Tomato and Feta Pasta Salad

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October 13, 2016

Recipe by Parsnips and Pastries 

  • Cook: 45 mins

Ingredients

1 pound fusilli pasta

2 fennel bulbs, fronds reserved

½ cup diced roasted peppers

½ cup diced black olives

1 pint cherry tomatoes, quartered or halved

1 shallot, finely diced

½ cup diced marinated artichokes

¼ cup chopped fresh parsley

3 tablespoons chopped fresh basil

6 ounces crumbled feta cheese

sea salt + pepper

For the Dressing:

1 teaspoon Dijon mustard

1 lemon, juiced

½ teaspoon fennel salt (or sea salt)

heavy pinch black pepper

3 teaspoons red wine vinegar

⅓ cup olive oil

Directions

1For directions visit Parsnips and Pastries

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