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Baby Shell Pasta Salad With Calamata Olives and Roasted Fennel Recipe

March 24th, 2013 by alice  Tags: , , , , , , , | Print This Post Print This Post


  1. 1lbsmall shell pasta, uncooked
  2. 1 1/2cupsfennel bulbs, cut in half lengthwise
  3. 2mediumonions, chopped 1/2 inch thick or1 largeonion, chopped 1/2 inch thick
  4. 3tablespoonsolive oilor vegetable oil
  5. 1cup freshplum tomatoes, diced(do nto use canned for this recipe)
  6. 3/4-1cupkalamata olives(more if desired)
  7. 1/2cup assortedfresh herbs, finely chopped(any kind you desire, I like to include basil with the herbs)

  9. 3-4garlic cloves, with the peel on(leave whole)
  10. 1/3cupbalsamic vinegar
  11. 1/3cupolive oil
  12. 2tablespoonsbarbecue sauce(any flavor desired)
  13. 2tablespoonslime juice
  14. 1/4cupromano cheeseor parmesan cheese, grated or shredded
  15. dried chili pepper flakes(any amount for sprinkling)


  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.

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