Baby Shell Pasta Salad With Calamata Olives, Roasted Fennel Recipe
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Ingredients : Baby Shell Pasta Salad With Calamata Olives, Roasted Fennel Recipe
SALAD
1 lb small pasta shells, uncooked
1 1/2 cup fennel bulb, cut in half lengthwi
1 large sweet onion, sliced 1/2-inch thic
2 tsp olive oil
OR
2 tsp vegetable oil
1 cup plum tomatoes, diced
3/4 cup Calamata olives, sliced
1/2 cup fresh assorted herb leaves, finely chopped
DRESSING
2 garlic cloves, unpeeled
1/3 cup balsamic vinegar
1/3 cup olive oil
OR
1/3 cup vegetable oil
2 tbsp barbecue sauce
2 tbsp lime juice
Shredded Romano cheese
Crushed red chili peppers
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.
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.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Per Serving (excluding unknown items): 202 Calories; 21g Fat (88.7%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fruit; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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