Vegetable Shell Pasta Salad with Olives, Fennel & Onions

Serves: 8 | Prep Time: 1 hour 20 minutes | Cook Time: 45 minutes
Vegetable Shell Pasta Salad with Olives, Fennel & Onions


  • 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


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, 13 g fat (40% calories from fat), 7 g protein, 36 g carbohydrate, 4 g fiber, 0 mg cholesterol, 230 mg sodium

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