Baby Shell Pasta Salad With Kalamata Olives and Roasted Fennel
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 453.59 g small shell pasta, uncooked
- 354.88 ml fennel bulbs, cut in half lengthwise
- 2 medium onions or 1 large onion, chopped 1/2 inch thick
- 44.37 ml olive oil or 44.37 ml vegetable oil
- 236.59 ml fresh plum tomato, diced (do nto use canned for this recipe)
- 177.44-236.59 ml kalamata olive (more if desired)
- 118.29 ml assorted fresh herb, finely chopped (any kind you desire, I like to include basil with the herbs)
-
DRESSING
- 3-4 garlic cloves, with the peel on (leave whole)
- 78.78 ml balsamic vinegar
- 78.78 ml olive oil
- 29.58 ml barbecue sauce (any flavor desired)
- 29.58 ml lime juice
- 59.14 ml romano cheese, grated or shredded or 1/4 cup parmesan cheese, grated or shredded
- dried chili pepper flakes (any amount for sprinkling)
directions
- Cook the pasta until eldente (don't over cook); drain, and rinse with cold water; set aside.
- Heat the oven to 375 degrees.
- 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).
- Remove from oven; set aside the fennel and onion.
- In a bowl, whisk together 1/3 cup of olive oil, balsamic vinegar, barbecue sauce and lime juice with salt and pepper to taste.
- Squeeze the baked garlic out of it's peel, and add whisk into the dressing.
- Dice the baked onions, fennel and the tomatoes; add to the cooked pasta shells.
- Add the olives, fresh herbs and the dressing mix; toss everything well to coat.
- Cover and chill for 1 or more hours to blend the flavors.
- Before serving, sprinkle with the Romano or Parmesan cheese, and the crushed chili peppers.
- ***NOTE:if desired 2-3 Tbsp grated Romano or Parmesan cheese may be mixed into the salad.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!