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baby-shell-pasta-salad-with-calamata-olives-roasted-fennel-and-grilled-sweet-onion

Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel and Grilled Sweet Onion

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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Servings

12 Servings

Ingredients

  • Salad:
  • 1 pound small pasta shells uncooked
  • 1 1/2 cup fennel bulb cut in half lengthwise
  • 1 large sweet onion sliced 1/2-inch thick
  • 2 tsp. olive or vegetable oil
  • 1 cup plum tomatoes diced
  • 3/4 cup Calamata olives sliced
  • 1/2 cup fresh assorted herb leaves finely chopped (such as basil, dill or parsley) Dressing:
  • 2 garlic cloves unpeeled
  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil or vegetable oil
  • 2 tbsp. barbecue sauce
  • 2 TBSP. lime juice
  • shredded Romano cheese
  • crushed red chili peppers

Instructions

  • 1 Prepare pasta according to package directions; drain and rinse with cold water, set aside.2 Heat oven to 375° F. Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil.3 Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes. Set aside fennel and onion.4 n a bowl, whisk together oil, vinegar, barbecue sauce and lime juice in a bowl.5 . Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper.6 Dice onion, fennel and tomatoes and add to pasta.7 Add olives, herbs, and dressing and toss.8 Cover and refrigerate for 1 hour.9 To serve, sprinkle with Romano cheese and crushed red chili peppers.
  • Source: National Pasta Association