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Baby Shell Pasta Salad with Roasted Fennel

Baby Shell Pasta Salad with Roasted Fennel is a salads recipe made with Pasta Shells Uncooked, Fennel Bulb Cut In Half Lengthwise, Sweet Onion Sliced Inch Thick, Olive Vegetable Oil, and Plum Tomatoes Diced. Serves 8. Keep it handy for the next time you cook it.

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

   Cold water, set aside.

2. 2

   Heat oven to 375F.

3. 3

   Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil.

4. 4

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

5. 5

   Set aside fennel and onion.

6. 6

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