Fennel Salad and Fusilli Pasta Recipe

Name: Fennel Salad and Fusilli Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bulb of fennel, trimmed; 1/4 cup thinly sliced red onion; 1 teaspoon champagne vinegar; 1 tablespoon olive oil; Cracked black pepper, salt; 4 Belgium endive leaves, thinly sliced; 1 tablespoon chopped fresh flat leaf parsley; 1 1/2 cups pitted cured black olives; 1 teaspoon minced garlic; 1/2 cup olive oil; 2 tablespoon chopped fresh basil; 2 tablespoon chopped fresh flat leaf parsley; 2 tablespoon chopped fresh marjoram; 2 tablespoon chopped fresh thyme; 1/2 teaspoon crushed red pepper flakes; Salt and pepper; 1 pound cooked facial, cooked very al dente and cooled; 1/4 cup freshly grated Parmesan cheese

Servings: persons

1 bulb of fennel, trimmed
1/4 cup thinly sliced red onion
1 teaspoon champagne vinegar
1 tablespoon olive oil
Cracked black pepper, salt
4 Belgium endive leaves, thinly sliced
1 tablespoon chopped fresh flat leaf parsley
1 1/2 cups pitted cured black olives
1 teaspoon minced garlic
1/2 cup olive oil
2 tablespoon chopped fresh basil
2 tablespoon chopped fresh flat leaf parsley
2 tablespoon chopped fresh marjoram
2 tablespoon chopped fresh thyme
1/2 teaspoon crushed red pepper flakes
Salt and pepper
1 pound cooked facial, cooked very al dente and cooled
1/4 cup freshly grated Parmesan cheese

1
Using a mandoline, thinly shave the fennel.
2
In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt.
3
Let sit for 5 minutes.
4
Add the endive and parsley.
5
Toss.
6
Taste and adjust the seaso
7
Place a large pot of salted boiling water on your stove.
8
In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper.
9
Mix to combine and allow to sit for 5 minutes.
10
Drop the pasta into the hot water and allow to heat through for 1 minute.
11
Drain well and immediately add to the service bowl.
12
Toss to coat, top with the cheese a

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: 1 bulb of fennel, trimmed, 1/4 cup thinly sliced red onion, 1 teaspoon champagne vinegar, 1 tablespoon olive oil, and more.

Yes, Fennel Salad and Fusilli Pasta 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.

That's it — enjoy your meal!

Fennel Salad and Fusilli Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions