Pasta Salad With Olives, Roasted Fennel and Onions

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READY IN: 2hrs
Recipe by Mercy

This recipe is from the National Pasta Association. Cooking time includes 1-hour chilling time.

Ingredients Nutrition


  1. Toss garlic, fennel and onion with 2 teaspoons olive oil and spread out evenly on a cookie sheet.
  2. Roast at 375°F 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.

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