Pasta Salad With Olives, Roasted Fennel and Onions

"This recipe is from the National Pasta Association. Cooking time includes 1-hour chilling time."
 
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Ready In:
2hrs
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Toss garlic, fennel and onion with 2 teaspoons olive oil and spread out evenly on a cookie sheet.
  • Roast at 375°F until lightly browned and tender, approximately 20 to 30 minutes.
  • Set aside the fennel and onion.
  • In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.
  • Squeeze the roasted garlic out of its peel, dice and whisk into dressing.
  • Season to taste with salt and pepper.
  • Dice the onion, fennel and tomatoes and add to the cooled pasta.
  • Add the olives, herbs, and dressing and toss.
  • Cover and refrigerate for 1 hour before serving.
  • To serve, sprinkle with Romano cheese and crushed red chili peppers.

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RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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