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Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel

Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel comes together with Pasta Shells Uncooked, Fennel Bulb Cut In Half Lengthwise, Sweet Onion Sliced Inch Thick, Olive Or Vegetable Oil, and Plum Tomatoes Diced. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 1 1/2 cup
• 1
• 2 tsp
• 1 cup
• 3/4 cup
• 2
• 1/3 cup
• 1/3 cup
• 2 tbsp
• 2 tbsp
• Romano Cheese
• Red Chili Peppers

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 in a bowl.

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

    Each side dish serving provides: 209

13. 13

    Calories from Fat: 36%

14. 14

    Posted to recipelu-digest Volume 01 Number 451 by "Bunny"