Vegetable Shell Pasta Salad with Olives, Fennel & Onions
Serves 8 | Prep Time 1 hour 20 minutes | Cook Time 45 minutes
Ingredients
• 12 ounces any vegetable shell pasta
• 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
• 1 1/2 cupa fresh organic tomatoes, diced
• 3/4 cup pitted Kalamata or black olives, sliced
• 1/2 cup fresh basil, parsley, or dill, chopped
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 Eden Black Pepper
• 1/2 tsp Eden Sea Salt
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 Information
Per serving: 278 calories, 13g fat (40% calories from fat), 7g protein, 36g carbohydrate, 4g fiber, 0mg cholesterol, 230mg sodium