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