©2014 Eden Foods, Inc.
Vegetable Shell Pasta Salad with Olives, Fennel & Onions
Serves 8 |
Prep Time 1 hour 20 minutes |
Cook Time 45 minutes
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.
13g fat (40% calories from fat),
Condiments, Good/High Fiber, Good/High Protein, Italian, Main Course, No Sweetener Added, Oils, Pasta, Salad, Tomatoes, Vegan, Vinegars