Conchiglie Salad With Fennel, Tomatoes And Olives

Directions

1. 1. Fill a large saucepan with 4 qts water and bring to a boil over high heat for the pasta.
2. 2. When water boils, add in pasta along with a Tbsp. of salt and give the pasta a quick stir. Briefly put the lid on till it starts to lift, showing which the water has come back to a boil, then let the pasta bubble away, uncovered, for about 8 min, or possibly till it is tender but still has some bite to it.
3. 3. Make a vinaigrette by putting the oil, vinegar, mustard, garlic and salt and pepper into a jar and shaking till combined.
4. 4. Cut any leafy bits from the fennel, chop them roughly and leave them on one side. With a sharp knife pare from the fennel any tough, stringy outer layers, then dice or possibly chop the bulb.
5. 5. Drain the pasta by tipping it all into a colander placed in the sink, then put it back into the still hot pan. Add in the fennel, tomatoes and olives. give the vinaigrette a quick shake, then add in to the pasta and stir gently till everything is coated. Scatter the reserved leafy bits of fennel on top. Served immediately or possibly cover and leave till the salad cools to room temperature.
6. NOTES : Colorful salad: white, red, black. "Fennel, with it's crunchy texture and aniseed flavor, makes a refreshing ingredient in this salad," says Rose Elliot