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Roasted Fennel & Sun dried Tomato Pasta Salad

Roasted Fennel & Sun dried Tomato Pasta Salad Roasted Fennel & Sun dried Tomato Pasta Salad Roasted Fennel & Sun dried Tomato Pasta Salad

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium


1 large fennel bulb
2 medium fennel bulbs or more, cored and sliced 1/2 inch thick
1 red onion
peeled and slice 1/2 inch thick
1 clove garlic
chopped, or more to taste
1 tablespoon olive oil
1 pound bow-tie pasta (farfalle)
or fusili, rotini, etc.
2 ounces sundried tomatoes
sliced, about 1/2 to 3/4 cup
cup olive oil, extra-virgin
2 lemons
3 tablespoons italian parsley
fresh snipped (basil works well too)
1 teaspoon lemon zest
½ teaspoon red hot pepper sauce
or to taste
¼ teaspoon black pepper
to taste


Heat the oven to 425 degrees F.

Prepare the fennel, red onion and garlic and add to a large bowl. Drizzle with 1 tablespoon of olive oil, salt and pepper to taste and spread evenly on a baking sheet.

Roast in the oven stirring once for 15 minutes until beginning to caramelize.

Meanwhile bring a large pot of water to a boil with one tablespoon of salt added to the water. Cook pasta according to package directions until slight firm but tender (al dente). Drain in a colander.

While the pasta is cooking prepare the dressing by whisking together the olive oil, lemon juice, lemon zest, parsley, red pepper sauce (we prefer Frank's Red Hot over Tabasco) and black pepper.

Add the drained pasta and sun-dried tomatoes to large bowl and toss together. Add the roasted fennel, onions and garlic. Toss.

Pour the dressing over top and toss well to thoroughly coat. Taste and adjust seasoning with salt and black pepper as needed.

Can be served immediately or held overnight in the refrigerator. It's best served at room temperature.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 43632% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 16%
Sugars g
Protein 22g
Vitamin A 3% Vitamin C 35%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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