Baby Shell Pasta Salad With Kalamata Olives And Roasted Fennel

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 1 lb small shell pasta, uncooked
• 1 1/2 cups fennel bulbs, cut in half lengthwise
• 2 medium onions or 1 large onion, chopped 1/2 inch thick
• 3 tablespoons olive oil or 3 tablespoons vegetable oil
• 1 cup fresh plum tomato, diced (do nto use canned for this recipe)
• 3/4-1 cup kalamata olive (more if desired)
• 1/2 cup assorted fresh herb, finely chopped (any kind you desire, i like to include basil with the herbs)
• 3 -4 garlic cloves, with the peel on (leave whole)
• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 2 tablespoons barbecue sauce (any flavor desired)
• 2 tablespoons lime juice
• 1/4 cup romano cheese, grated or shredded or 1/4 cup parmesan cheese, grated or shredded
• dried chili pepper flakes (any amount for sprinkling)

Recipe

• 1 cook the pasta until eldente (don't over cook); drain, and rinse with cold water; set aside.
• 2 heat the oven to 375 degrees.
• 3 toss the 3-4 cloves (or more if desired) of whole unpeeled garlic with the fennel and the sliced onions with the 3 tbsp olive oil or vegetable oil; spread on a small greased cookie sheet or baking pan, and roast in the oven until lightly browned and tender (approx 20-30 minutes).
• 4 remove from oven; set aside the fennel and onion.
• 5 in a bowl, whisk together 1/3 cup of olive oil, balsamic vinegar, barbecue sauce and lime juice with salt and pepper to taste.
• 6 squeeze the baked garlic out of it's peel, and add whisk into the dressing.
• 7 dice the baked onions, fennel and the tomatoes; add to the cooked pasta shells.
• 8 add the olives, fresh herbs and the dressing mix; toss everything well to coat.
• 9 cover and chill for 1 or more hours to blend the flavors.
• 10 before serving, sprinkle with the romano or parmesan cheese, and the crushed chili peppers.
• 11 ***note:if desired 2-3 tbsp grated romano or parmesan cheese may be mixed into the salad.