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Fennel and Greens Pasta Salad


Prep time:                   10 minutes

Cooking time:           15 minutes

Yields:                       8 people



1 pound macaroni or spirals cooked
1 bunch swiss chard or other cooking greens, chopped
1 head of bok choi, sliced thinly
1-2 fennel bulbs, sliced thinly
3 tbsp olive oil
1 tsp dijon mustard
1 cup sliced almonds
1 cucumber, sliced thin
2 tbsp olive oil for dressing
1 tbsp lemon juice
sea salt and fresh ground pepper to taste



Cook pasta according to package and let cool. Saute the fennel and bok choi stems in oil over medium heat in large pot, about 5 minutes. Add the greensand continue cooking, stirring continually, until greens are soft and tender (5-10 minutes). Toss the greens mixture with the cooked pasta, sliced almonds and cucumber. In a small bowl whisk together the mustard, 2 tbsp olive oil, lemon juice, salt and pepper. Add the dressing to the pasta salad and toss. Serve warm or chilled.


Credit:       Robyn at Asbury Village Farm

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