Search
by Ingredient
Roasted Fennel & Sun dried Tomato Pasta Salad

Roasted Fennel & Sun dried Tomato Pasta Salad

StarStarStarStarEmpty star

Submitted by sean

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

YIELD

6 servings

PREP

5 min

COOK

25 min

READY

40 min

Ingredients

Roast
1 1
LARGE LARGE FENNEL BULB
2 medium fennel bulbs or more, cored and sliced 1/2 inch thick *
1 1
EACH RED ONION
peeled and slice 1/2 inch thick
1 1
CLOVE CLOVE GARLIC
chopped, or more to taste
1 15
TABLESPOON ML OLIVE OIL
Pasta
1 453.6
POUND G BOW-TIE PASTA (FARFALLE)
or fusili, rotini, etc.
2 57.8
OUNCES ML/G SUNDRIED TOMATOES
sliced, about 1/2 to 3/4 cup
Dressing
79
2 2
EACH LEMONS
juiced
3 45
TABLESPOONS ML ITALIAN PARSLEY
fresh snipped (basil works well too)
1 5
TEASPOON ML LEMON ZEST
½ 2.5
TEASPOON ML RED HOT PEPPER SAUCE
or to taste
¼ 1.3
TEASPOON ML BLACK PEPPER
to taste

Directions

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 436 32% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Email this recipe