Title: Baby shell pasta salad with calamata olives, roasted fenn
 Categories: None
      Yield: 1 Servings
 
MMMMM---------------------------SALAD--------------------------------
      1 lb Small pasta shells; uncooked
  1 1/2 c  Fennel bulb; cut in half
           -lengthwise
      1 lg Sweet onion; sliced 1/2-inch
           -thick
      2 ts Olive or vegetable oil
      1 c  Plum tomatoes; diced
    3/4 c  Calamata olives; sliced
    1/2 c  Fresh assorted herb leaves;
           -finely chopped (such as
           -basil, dill or parsley)

MMMMM--------------------------DRESSING-------------------------------
      2    Garlic cloves; unpeeled
    1/3 c  Balsamic vinegar
    1/3 c  Olive or vegetable oil
      2 tb Barbecue sauce
      2 tb Lime juice
           Shredded Romano cheese
           Crushed red chili peppers
 
  Prepare pasta according to package directions; drain and rinse with
  cold water, set aside. Heat oven to 375° F. Toss garlic for dressing,
  fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet
  and roast in oven until lightly browned and tender, approximately
  20-30 minutes. Set aside fennel and onion. In a bowl, whisk together
  oil, vinegar, barbecue sauce and lime juice in a bowl. Squeeze garlic
  out of its peel, dice and whisk into dressing. Season to taste with
  salt and pepper. Dice onion, fennel and tomatoes and add to pasta.
  Add olives, herbs, and dressing and toss. Cover and refrigerate for 1
  hour. To serve, sprinkle with Romano cheese and crushed red chili
  peppers. Each side dish serving provides: 209 Calories; 4.8 g
  Protein; 29 g Carbohydrates; 8.4 g Fat; 0 mg Cholesterol; 103 mg
  Sodium. Each main dish serving provides: 358 Calories; 8.2 g Protein;
  50 g Carbohydrates; 14.4 g Fat; 0 mg Cholesterol; 177 mg Sodium.
  Calories from Fat: 36%
  
  Serves 12 as a side dish or 6-8 as a main dish