Shell Pasta Salad with Kalamata Olives and Roasted Fennel


Salad:

1 pound small pasta shells, uncooked
1 1/2 cup fennel bulb, cut in half lengthwise
1 large sweet onion, sliced 1/2-inch thick
2 teaspoons 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 tablespoons barbecue sauce
2 tablespoons lime juice
salt and freshly ground black pepper, to taste
shredded Romano cheese
crushed red chile peppers

Preheat oven to 375°F.
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
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