Pasta Salad With Olives, Roasted Fennel and Onions Recipe

Name: Pasta Salad With Olives, Roasted Fennel and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb small shell pasta, cooked,rinsed with cold water and set aside; 1 ½ cups fennel bulbs, cut in half lengthwise; 1 large sweet onion, sliced 1/2 inch thick; 2 teaspoons olive oil; 1 cup plum tomato, diced; ¾ cup kalamata olive, pitted and sliced; ½ cup fresh basil or ½ cup fresh dill or ½ cup fresh parsley, finely chopped; 2 cloves garlic, unpeeled (for roasting with fennel and onion); ⅓ cup balsamic vinegar; ⅓ cup olive oil or ⅓ cup vegetable oil; 2 tablespoons barbecue sauce; 2 tablespoons lime juice; romano cheese, grated; crushed red chili pepper

Servings: persons

1 lb small shell pasta, cooked,rinsed with cold water and set aside
1 ½ cups fennel bulbs, cut in half lengthwise
1 large sweet onion, sliced 1/2 inch thick
2 teaspoons olive oil
1 cup plum tomato, diced
¾ cup kalamata olive, pitted and sliced
½ cup fresh basil or ½ cup fresh dill or ½ cup fresh parsley, finely chopped
2 cloves garlic, unpeeled (for roasting with fennel and onion)
⅓ cup balsamic vinegar
⅓ cup olive oil or ⅓ cup vegetable oil
2 tablespoons barbecue sauce
2 tablespoons lime juice
romano cheese, grated
crushed red chili pepper

1
Toss garlic, fennel and onion with 2 teaspoons olive oil and spread out evenly on a cookie sheet.
2
Roast at 375F until lightly browned and tender, approximately 20 to 30 minutes.
3
Set aside the fennel and onion.
4
In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.
5
Squeeze the roasted garlic out of its peel, dice and whisk into dressing.
6
Season to taste with salt and pepper.
7
Dice the onion, fennel and tomatoes and add to the cooled pasta.
8
Add the olives, herbs, and dressing and toss.
9
Cover and refrigerate for 1 hour before serving.
10
To serve, sprinkle with Romano cheese and crushed red chili peppers.

659

kcal

Calories

Fat

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, cooked,rinsed with cold water and set aside, 1 ½ cups fennel bulbs, cut in half lengthwise, 1 large sweet onion, sliced 1/2 inch thick, 2 teaspoons olive oil, and more.

Yes, Pasta Salad With Olives, Roasted Fennel and Onions 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.

Pasta Salad With Olives, Roasted Fennel and Onions

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