Ingredients
1 ½ cups dry Fusilli pasta (or bowtie, or other small noodle)
Small bunch (1 lb.) asparagus, woody ends snapped off
3 Tbsp Flavoured Olive Oil, divided
2 Tbsp Dark Balsamic Vinegar
½ cup Red onion, diced
1 Cup English cucumber, diced
¾ cup Feta cheese, crumbled
Salt and pepper to taste
Directions
Preheat oven to 400°F.
Cook fusilli pasta according to package directions. Drain and place in a large bowl.
Place asparagus in a single layer on a sheet pan (parchment paper will save on cleanup), drizzle with 1 Tbsp of Olive Oil, sprinkle on some salt and pepper.
Roast for 3-5 minutes then turn over and continue for another 3-5 minutes, until lightly browned and crispy.
Remove from the oven and chop into bite-size pieces.
Add roasted asparagus to pasta together with the red onion and cucumber.
In a small bowl whisk the remaining 2 Tbsp of Olive Oil with the Dark Balsamic. Drizzle over pasta and toss well.
Add Feta cheese and mix gently.
Sprinkle salt and pepper and serve at room temperature.
