Baby Shell Pasta Salad With Kalamata Olives and Roasted Fennel

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This salad is most delicious, I make it quite often in the summer time when fennel is in season, everyone just loves it....roasting the fennel, onion and the garlic just seems to bring out so much flavor in this will love this!


  • 1 1/2 cups fennel bulbs, cut in half lengthwise
  • 1 cup fresh plum tomato, diced (do nto use canned for this recipe)
  • 1 lb small shell pasta, uncooked
  • 1/2 cup assorted fresh herb, finely chopped (any kind you desire, I like to include basil with the herbs)
  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1/4 cup romano cheese, grated or shredded or 1/4 cup parmesan cheese, grated or shredded
  • 2 medium onions or 1 large onion, chopped 1/2 inch thick
  • 2 tablespoons barbecue sauce (any flavor desired)
  • 2 tablespoons lime juice
  • 3 -4 garlic cloves, with the peel on (leave whole)
  • 3 tablespoons olive oil or 3 tablespoons vegetable oil
  • 3/4-1 cup kalamata olive (more if desired)
  • dried chili pepper flakes (any amount for sprinkling)

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  • Prep Time
  • Cook Time
  • Yield
  • 1 (229 g)


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