Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baby Shell Pasta Salad With Kalamata Olives and Roasted Fennel Recipe
    Lost? Site Map

    Baby Shell Pasta Salad With Kalamata Olives and Roasted Fennel

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Kittencalskitchen's Note:

    This salad is most delicious, I make it quite often in the summer time when fennel is in season, everyone just loves it....roasting the fennel, onion and the garlic just seems to bring out so much flavor in this will love this!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    • 3 -4 garlic cloves, with the peel on (leave whole)
    • 1/3 cup balsamic vinegar
    • 1/3 cup olive oil
    • 2 tablespoons barbecue sauce (any flavor desired)
    • 2 tablespoons lime juice
    • 1/4 cup romano cheese, grated or shredded or 1/4 cup parmesan cheese, grated or shredded
    • dried chili pepper flakes (any amount for sprinkling)


    1. 1
      Cook the pasta until eldente (don't over cook); drain, and rinse with cold water; set aside.
    2. 2
      Heat the oven to 375 degrees.
    3. 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. 4
      Remove from oven; set aside the fennel and onion.
    5. 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. 6
      Squeeze the baked garlic out of it's peel, and add whisk into the dressing.
    7. 7
      Dice the baked onions, fennel and the tomatoes; add to the cooked pasta shells.
    8. 8
      Add the olives, fresh herbs and the dressing mix; toss everything well to coat.
    9. 9
      Cover and chill for 1 or more hours to blend the flavors.
    10. 10
      Before serving, sprinkle with the Romano or Parmesan cheese, and the crushed chili peppers.
    11. 11
      ***NOTE:if desired 2-3 Tbsp grated Romano or Parmesan cheese may be mixed into the salad.

    Browse Our Top Pasta Shells Recipes

    Ratings & Reviews:


    Nutritional Facts for Baby Shell Pasta Salad With Kalamata Olives and Roasted Fennel

    Serving Size: 1 (229 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 530.9
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 3.6 g
    Cholesterol 3.6 mg
    Sodium 231.2 mg
    Total Carbohydrate 69.2 g
    Dietary Fiber 4.7 g
    Sugars 7.9 g
    Protein 12.3 g

    The following items or measurements are not included:

    fresh herbs

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes