Pasta Salad With Olives Roasted Fennel And Onions Recipes

Steps:

• Trim fennel bulbs, cut in half lengthwise, and remove tough cores. Thinly slice fennel bulb halves lengthwise. Peel onions, slice in half lengthwise, and thinly slice onions lengthwise.
• Heat olive oil in a large skillet over medium heat; cook and stir fennel and onions until onions are translucent, about 8 minutes. Pour in white wine, turn heat up to medium-high, and cook, stirring often, until the wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm. Reserve 1/4 cup of pasta water.
• Stir tomatoes into the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables.
• Stir linguine into the fennel mixture and mix in reserved pasta water. Cook pasta and vegetables over high heat, stirring until hot and thoroughly combined, about 2 minutes. Serve in a large serving bowl topped with Parmesan cheese.

Steps:

• Place asparagus, onions and fennel in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Bake at 400° for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. , In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

Steps:

• Cook the pasta until eldente (don't over cook); drain, and rinse with cold water; set aside.
• Heat the oven to 375 degrees.
• Toss the 3-4 cloves (or more if desired) of whole unpeeled garlic with the fennel and the sliced onions with the 3 Tbsp olive oil OR vegetable oil; spread on a small greased cookie sheet or baking pan, and roast in the oven until lightly browned and tender (approx 20-30 minutes).
• Remove from oven; set aside the fennel and onion.
• In a bowl, whisk together 1/3 cup of olive oil, balsamic vinegar, barbecue sauce and lime juice with salt and pepper to taste.
• Squeeze the baked garlic out of it's peel, and add whisk into the dressing.
• Dice the baked onions, fennel and the tomatoes; add to the cooked pasta shells.
• Add the olives, fresh herbs and the dressing mix; toss everything well to coat.
• Cover and chill for 1 or more hours to blend the flavors.
• Before serving, sprinkle with the Romano or Parmesan cheese, and the crushed chili peppers.
• ***NOTE:if desired 2-3 Tbsp grated Romano or Parmesan cheese may be mixed into the salad.

Steps:

• Toss garlic, fennel and onion with 2 teaspoons olive oil and spread out evenly on a cookie sheet.
• Roast at 375°F until lightly browned and tender, approximately 20 to 30 minutes.
• Set aside the fennel and onion.
• In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.
• Squeeze the roasted garlic out of its peel, dice and whisk into dressing.
• Season to taste with salt and pepper.
• Dice the onion, fennel and tomatoes and add to the cooled pasta.
• Add the olives, herbs, and dressing and toss.
• Cover and refrigerate for 1 hour before serving.
• To serve, sprinkle with Romano cheese and crushed red chili peppers.