Roasted Fennel & Sun dried Tomato Pasta Salad

Name: Roasted Fennel & Sun dried Tomato Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fennel bulb 2 medium fennel bulbs or more, cored and sliced 1/2 inch thick; 1 each red onion peeled and slice 1/2 inch thick; 1 clove garlic chopped, or more to taste; 1 tablespoon olive oil; 1 pound pasta, bow-tie (farfalle) or fusili, rotini, etc.; 2 ounces sundried tomatoes sliced, about 1/2 to 3/4 cup; ⅓ cup olive oil, extra-virgin; 2 each lemons juiced; 3 tablespoons italian parsley fresh snipped (basil works well too); 1 teaspoon lemon zest; 1/2 teaspoon red hot pepper sauce or to taste; 1/4 teaspoon black pepper to taste

Servings: persons

1 large fennel bulb 2 medium fennel bulbs or more, cored and sliced 1/2 inch thick
1 each red onion peeled and slice 1/2 inch thick
1 clove garlic chopped, or more to taste
1 tablespoon olive oil
1 pound pasta, bow-tie (farfalle) or fusili, rotini, etc.
2 ounces sundried tomatoes sliced, about 1/2 to 3/4 cup
⅓ cup olive oil, extra-virgin
2 each lemons juiced
3 tablespoons italian parsley fresh snipped (basil works well too)
1 teaspoon lemon zest
1/2 teaspoon red hot pepper sauce or to taste
1/4 teaspoon black pepper to taste

1
Heat the oven to 425 degrees F.
2
Prepare the fennel, red onion and garlic and add to a large bowl.
3
Drizzle with 1 tablespoon of olive oil, salt and pepper to taste and spread evenly on a baking sheet.
4
Roast in the oven stirring once for 15 minutes until beginning to caramelize.
5
Meanwhile bring a large pot of water to a boil with one tablespoon of salt added to the water.
6
Cook pasta according to package directions until slight firm but tender (al dente).
7
Drain in a colander.
8
While the pasta is cooking prepare the dressing by whisking together the olive oil, lemon juice, lemon zest, parsley, red pepper sauce (we prefer Frank's Red Hot over Tabasco) and black pepper.
9
Add the drained pasta and sun-dried tomatoes to large bowl and toss together.
10
Add the roasted fennel, onions and garlic.
11
Toss.
12
Pour the dressing over top and toss well to thoroughly coat.
13
Taste and adjust seasoning with salt and black pepper as needed.
14
Can be served immediately or held overnight in the refrigerator.
15
It's best served at room temperature.

664

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 large fennel bulb 2 medium fennel bulbs or more, cored and sliced 1/2 inch thick, 1 each red onion peeled and slice 1/2 inch thick, 1 clove garlic chopped, or more to taste, 1 tablespoon olive oil, and more.

Yes, Roasted Fennel & Sun dried Tomato Pasta Salad 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!