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.
Yield
6 servingsPrep
5 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roast | |||
| 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
|
|
| Pasta | |||
| 1 | pound |
bow-tie pasta (farfalle)
or fusili, rotini, etc. |
|
| 2 | ounces |
sundried tomatoes
sliced, about 1/2 to 3/4 cup |
|
| Dressing | |||
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 2 |
lemons
juiced |
|
|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roast | |||
| 1 | large |
fennel bulb
2 medium fennel bulbs or more, cored and sliced 1/2 inch thick |
*
|
| 1 | each |
red onion
peeled and slice 1/2 inch thick |
|
| 1 | clove |
garlic
chopped, or more to taste |
|
| 15 | ml |
olive oil
|
|
| Pasta | |||
| 453.6 | g |
bow-tie pasta (farfalle)
or fusili, rotini, etc. |
|
| 57.8 | ml/g |
sundried tomatoes
sliced, about 1/2 to 3/4 cup |
|
| Dressing | |||
| 79 | ml |
olive oil, extra-virgin
|
|
| 2 | each |
lemons
juiced |
|
| 45 | ml |
italian parsley
fresh snipped (basil works well too) |
|
| 5 | ml |
lemon zest
|
|
| 2.5 | ml |
red hot pepper sauce
or to taste |
|
| 1.3 | 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.
