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  • Baby Shell Pasta Salad With Calamata Olives, Roasted Fennel

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    Baby Shell Pasta Salad With Calamata Olives, Roasted Fennel
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Small pasta shells, uncooked
    • 1 1/2 c. Fennel bulb, cut in half lengthwise
    • 1 lrg Sweet onion, sliced 1/2-inch thick
    • 2 tsp Olive or possibly vegetable oil
    • 1 c. Plum tomatoes, diced
    • 3/4 c. Calamata olives, sliced
    • 1/2 c. Fresh assorted herb leaves, finely minced (such as basil, dill or possibly parsley)
    • 2 x Garlic cloves, unpeeled
    • 1/3 c. Balsamic vinegar
    • 1/3 c. Olive or possibly vegetable oil
    • 2 Tbsp. Barbecue sauce
    • 2 Tbsp. Lime juice Shredded Romano cheese Crushed red chili peppers

    Directions

    1. Prepare pasta according to package directions; drain and rinse with cool water, set aside. Heat oven to 375 F. Toss garlic for dressing, fennel and onion with 2 tsp. extra virgin olive oil. Spread on a cookie sheet and roast in oven till lightly browned and tender, approximately 20-30 min. Set aside fennel and onion. In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice in a bowl. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper. Dice onion, fennel and tomatoes and add in to pasta. Add in olives, herbs, and dressing and toss. Cover and chill for 1 hour. To serve, sprinkle with Romano cheese and crushed red chili peppers. Each side dish serving provides: 209
    2. Serves 12 as a side dish or possibly 6-8 as a main dish

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