Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel
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CATEGORY
CUISINE
TAG
YIELD
Vegetables, Dairy
Sami
1
Servings
INGREDIENTS
1
lb
Small pasta shells; uncooked
1 1/2
c
Fennel bulb; cut in half lengthwise
1
lg
Sweet onion; sliced 1/2-inch thick
2
ts
Olive or vegetable oil
1
c
Plum tomatoes; diced
3/4
c
Calamata olives; sliced
1/2
c
Fresh assorted herb leaves; finely chopped (such as basil, dill or parsley)
2
Garlic cloves; unpeeled
1/3
c
Balsamic vinegar
1/3
c
Olive or vegetable oil
2
tb
Barbecue sauce
2
tb
Lime juice
Shredded Romano cheese
Crushed red chili peppers
INSTRUCTIONS
SALAD
DRESSING
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"
<layla696@ix.netcom.com> on Jan 4, 1998
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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”
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