Baby Shell Pasta Salad with Roasted Fennel
Serving Size : 8
1 pound small pasta shells, uncooked
1 1/2 cups fennel bulb, cut in half lengthwise
1 large sweet onion, sliced 1/2-inch thick
2 teaspoons olive vegetable oil
1 cup plum tomatoes, diced
3/4 cup Calamata olives, sliced
1/2 cup fresh assorted herbs (such as basil, dill or parsley), finely chopped
2 garlic cloves, unpeeled
1/3 cup balsamic vinegar
1/3 cup olive vegetable oil
2 tablespoons barbecue sauce
2 tablespoons lime juice
Shredded Romano cheese
Crushed red chili peppers
Prepare pasta according to package directions; drain and rinse with
cold water, set aside. Heat oven to 375F. Toss garlic for dressing,
fennel and onion with 2 teaspoons olive oil. Spread on a cookie
sheet and roast in oven until lightly browned and tender, approximately
20-30 minutes. Set aside fennel and onion.
In a bowl, whisk together oil, vinegar, barbecue sauce and lime
juice. 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 to pasta. Add olives, herbs,
and dressing and toss. Cover and refrigerate for 1 hour. To serve,
sprinkle with Romano cheese and crushed red chili peppers.