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 salad....you will love this!
cup romano cheese, grated or shredded or 1/4 cup parmesan cheese, grated or shredded
dried chili pepper flakes (any amount for sprinkling)
Serving Size: 1 (229) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 205 g39 %
Total Fat 22.8 g35 %
Saturated Fat 3.7 g18 %
Cholesterol 3.7 mg
Sodium 231.2 mg
Dietary Fiber 4.7 g18 %
Sugars 7.9 g31 %
Protein 12.3 g
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.