|
|
Baby Shell Pasta Salad with Calamata Olives and Roasted Fennel Recipe
|
To make Baby Shell Pasta Salad with Calamata Olives and Roasted Fennel you will need
Ingredients
| | SALAD | | | | 1 | pound | Small pasta shells; uncooked | | 1 1/2 | cups | Fennel bulb; cut in half lengthwise | | 1 | large | Sweet onion; sliced 1/2-inch thick | | 2 | teaspoons | Olive or vegetable oil | | 1 | cup | Plum tomatoes; diced | | 3/4 | cups | Calamata olives; sliced | | 1/2 | cups | Fresh assorted herb leaves; finely chopped (such as basil, dill or parsley) |
| | DRESSING | | | | 2 | | Garlic cloves; unpeeled | | 1/3 | cups | Balsamic vinegar | | 1/3 | cups | Olive or vegetable oil | | 2 | tablespoons | Barbecue sauce | | 2 | tablespoons | Lime juice | | | Shredded Romano cheese | | | Crushed red chili peppers |
Instructions
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.
Enjoy your Baby Shell Pasta Salad with Calamata Olives and Roasted Fennel
How much is in a cup?
Recieve recipes by email. Subscribe
here
Sat 9 Aug 2008
|
|
|
|
|
|
|
|
