Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel
|1/2 cFresh assorted herb leaves;|
|2 tbBarbecue sauce|
|1/3 cOlive oil; or vegetable oil|
|red chili peppers flakes; Crushed|
|2 clovesGarlic; unpeeled|
|1 1/2 cFennel bulb; cut in half|
|2 tbLime juice|
|1 lbSmall pasta shells; uncooked|
|1 lgSweet onion; sliced 1/2-inch|
|1 cPlum tomatoes; diced|
|3/4 cCalamata olives; sliced|
|1/3 cBalsamic vinegar|
|2 tsOlive oil; or vegetable oil|
|Romano cheese; Shredded|
Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel Preparation
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"
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