Baby Shell Pasta Salad With Kalamata Olives and Roasted Fennel Recipe

Name: Baby Shell Pasta Salad With Kalamata Olives and Roasted Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb small shell pasta, uncooked; 1 ½ cups fennel bulbs, cut in half lengthwise; 2 medium onions or 1 large onion, chopped 1/2 inch thick; 3 tablespoons olive oil or 3 tablespoons vegetable oil; 1 cup fresh plum tomato, diced (do nto use canned for this recipe); 34-1 cup kalamata olive (more if desired); ½ cup assorted fresh herb, finely chopped (any kind you desire, I like to include basil with the herbs); 3 -4 garlic cloves, with the peel on (leave whole); ⅓ cup balsamic vinegar; ⅓ cup olive oil; 2 tablespoons barbecue sauce (any flavor desired); 2 tablespoons lime juice; ¼ cup romano cheese, grated or shredded or 1/4 cup parmesan cheese, grated or shredded; dried chili pepper flakes (any amount for sprinkling)

Servings: persons

1 lb small shell pasta, uncooked
1 ½ cups fennel bulbs, cut in half lengthwise
2 medium onions or 1 large onion, chopped 1/2 inch thick
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 cup fresh plum tomato, diced (do nto use canned for this recipe)
34-1 cup kalamata olive (more if desired)
½ cup assorted fresh herb, finely chopped (any kind you desire, I like to include basil with the herbs)
3 -4 garlic cloves, with the peel on (leave whole)
⅓ cup balsamic vinegar
⅓ cup olive oil
2 tablespoons barbecue sauce (any flavor desired)
2 tablespoons lime juice
¼ cup romano cheese, grated or shredded or 1/4 cup parmesan cheese, grated or shredded
dried chili pepper flakes (any amount for sprinkling)

1
Cook the pasta until eldente (don't over cook); drain, and rinse with cold water; set aside.
2
Heat the oven to 375 degrees.
3
Toss the 3-4 cloves (or more if desired) of whole unpeeled garlic with the fennel and the sliced onions with the 3 Tbsp olive oil OR vegetable oil; spread on a small greased cookie sheet or baking pan, and roast in the oven until lightly browned and tender (approx 20-30 minutes).
4
Remove from oven; set aside the fennel and onion.
5
In a bowl, whisk together 1/3 cup of olive oil, balsamic vinegar, barbecue sauce and lime juice with salt and pepper to taste.
6
Squeeze the baked garlic out of it's peel, and add whisk into the dressing.
7
Dice the baked onions, fennel and the tomatoes; add to the cooked pasta shells.
8
Add the olives, fresh herbs and the dressing mix; toss everything well to coat.
9
Cover and chill for 1 or more hours to blend the flavors.
10
Before serving, sprinkle with the Romano or Parmesan cheese, and the crushed chili peppers.
11
***NOTE:if desired 2-3 Tbsp grated Romano or Parmesan cheese may be mixed into the salad.

868

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb small shell pasta, uncooked, 1 ½ cups fennel bulbs, cut in half lengthwise, 2 medium onions or 1 large onion, chopped 1/2 inch thick, 3 tablespoons olive oil or 3 tablespoons vegetable oil, and more.

Yes, Baby Shell Pasta Salad With Kalamata Olives and Roasted Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baby Shell Pasta Salad With Kalamata Olives and Roasted Fennel

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