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Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel

An italian recipe for Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel, made with Salad, Pasta Shells, Fennel Bulb, Sweet Onion, and Olive Oil. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• Salad
• 1 lb
• 1 1/2 cup
• 1
• 2 tsp
• 2 tsp
• 1 cup
• 3/4 cup
• 1/2 cup
• 2
• 1/3 cup
• 1/3 cup
• 1/3 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Prepare pasta according to package directions; drain and rinse with cold water, set aside.

2. 2

   Heat oven to 375:F. Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil.

3. 3

   Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes.

4. 4

   Set aside fennel and onion.

5. 5

   In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.

6. 6

   Squeeze garlic out of its peel, dice and whisk into dressing.

7. 7

   Season to taste with salt and pepper.

8. 8

   Dice onion, fennel and tomatoes and add to pasta.

9. 9

   Add olives, herbs, and dressing and toss.

10. 10

    Cover and refrigerate for 1 hour.

11. 11

    To serve, sprinkle with Romano cheese and crushed red chili peppers.

12. 12

    Nutr. Assoc.: 0