Pasta Salad With Olives, Roasted Fennel and Onions
- Ready In:
- 2hrs
- Ingredients:
- 14
- 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 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
- Toss garlic, fennel and onion with 2 teaspoons olive oil and spread out evenly on a cookie sheet.
- Roast at 375°F until lightly browned and tender, approximately 20 to 30 minutes.
- Set aside the fennel and onion.
- In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.
- Squeeze the roasted garlic out of its peel, dice and whisk into dressing.
- Season to taste with salt and pepper.
- Dice the onion, fennel and tomatoes and add to the cooled pasta.
- Add the olives, herbs, and dressing and toss.
- Cover and refrigerate for 1 hour before serving.
- To serve, sprinkle with Romano cheese and crushed red chili peppers.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.