Pasta Salad With Olives, Roasted Fennel and Onions

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

• Ready In: 2 hrs
• Serves: 6

Ingredients

• SALAD

• 1  lb small shell pasta, cooked,rinsed with cold water and set aside
• 1 1⁄2 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
• 3⁄4 cup kalamata olive, pitted and sliced
• 1⁄2 cup fresh basil or 1⁄2 cup fresh dill or 1⁄2 cup fresh parsley, finely chopped

• DRESSING

• 2  cloves garlic, unpeeled (for roasting with fennel and onion)
• 1⁄3 cup  balsamic vinegar
• 1⁄3 cup olive oil or 1⁄3 cup  vegetable oil
• 2  tablespoons barbecue sauce
• 2  tablespoons lime juice
•  romano cheese, grated
•  crushed red chili pepper

Directions

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.