Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel

Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel Ingredients

SALAD	DRESSING
1 lb Small pasta shells; uncooked	2 Garlic cloves; unpeeled
1 1/2 c Fennel bulb; cut in half	1/3 c Balsamic vinegar
1 lg Sweet onion; sliced 1/2-inch	1/3 c Olive or vegetable oil
2 ts Olive or vegetable oil	2 tb Barbecue sauce
1 c Plum tomatoes; diced	2 tb Lime juice
3/4 c Calamata olives; sliced	Shredded Romano cheese
1/2 c Fresh assorted herb leaves;	Crushed red chili peppers

Instructions for Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel

Prepare pasta according to package directions; drain and rinse with cold water, set aside. Heat oven to 375? F. Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes. Set aside fennel and onion. In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice in a bowl. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper. Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle with Romano cheese and crushed red chili peppers. Each side dish serving provides: 209 Calories; 4.8 g Protein; 29 g Carbohydrates; 8.4 g Fat; 0 mg Cholesterol; 103 mg Sodium. Each main dish serving provides: 358 Calories; 8.2 g Protein; 50 g Carbohydrates; 14.4 g Fat; 0 mg Cholesterol; 177 mg Sodium. Calories from Fat: 36% Serves 12 as a side dish or 6-8 as a main dish Posted to recipelu-digest Volume 01 Number 451 by "Bunny" on Jan 4, 1998

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Barbecue Sauce	Fennel	Garlic
Herb	Lime Juice	Olive	Onion
Pasta	Tomato	Vegetable oil

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