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Vegetable Shell Pasta Salad with Olives, Fennel & Onions

Serves 8 | Prep Time 1 hour 20 minutes | Cook Time 45 minutes

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Ingredients

12 ounces Eden Organic Vegetable Shells

1 fennel bulb, cut in half, then sliced into half moons

1 large onion, sliced into half moons

2 cloves garlic, do not peel

2 tsp Eden Extra Virgin Olive Oil

14 1/2 ounces Eden Organic Diced Tomatoes, drained

3/4 cup pitted Kalamata olives, sliced
or sliced pitted black olives

1/2 cup fresh basil, chopped
or fresh chopped parsely, or dill

Dressing

1/3 cup Eden Extra Virgin Olive Oil

1/3 cup Eden Red Wine Vinegar

2 Tbsp lemon juice, freshly squeezed

1/8 tsp freshly ground black pepper

1/2 tsp Eden Sea Salt

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Directions

Heat oven to 425°. Cook pasta per package directions, drain, rinse and set aside. Toss fennel, onion and whole garlic with 2 teaspoons olive oil. Spread on baking sheet and roast in oven until tender, 20 to 30 minutes. Remove and set aside. In a bowl, whisk together oil, vinegar, lemon juice, salt and pepper. Squeeze roasted garlic out of its peel, dice and whisk into dressing. In a bowl toss roasted vegetables with tomatoes and pasta. Add olives, herbs and dressing. Toss, cover and serve as is or refrigerate and serve as cold salad.

Nutritional Info

Per serving: 278 Calories, 13g Fat (40% calories from fat), 7g Protein, 36g Carbohydrate, 4g Fiber, 0mg Cholesterol, 230mg Sodium

Related Recipes

Condiments, Good/High Fiber, Good/High Protein, Italian, Main Course, No Sweetener Added, Oils, Pasta, Salad, Tomatoes, Vegan, Vinegars



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