Shell Pasta Salad with Kalamata Olives and Roasted Fennel
 
 
salad: 
 
1 lb.  small pasta shells, uncooked
1-1/2 cup  fennel bulb, cut in half lengthwise
1 large  sweet onion, sliced 1/2-inch thick
2 tsp  extra virgin olive oil
1 cup  roma tomatoes, diced
3/4 cup  kalamata olives, sliced
1/2 cup  fresh assorted herb leaves, finely chopped
 
dressing: 
 
2   garlic cloves, unpeeled
1/3 cup  balsamic vinegar
1/3 cup  extra virgin olive oil
2 Tbsp  barbecue sauce
2 Tbsp  lime juice
  salt and freshly ground black pepper, to taste
  shredded romano cheese
  crushed red chile peppers
 
preheat oven to 375f. 
prepare pasta according to package directions. drain and rinse with cold 
water, set aside. 
toss garlic (which will go into the 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 to 30 minutes. set aside 
fennel and onion. 
in a bowl, whisk together olive 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 chile peppers. 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 6354) Mirror: rec.food.recipes: Wed, Sep 1, 2004


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