Pasta Salad With Olives, Roasted Fennel and Onions

• 1 lb small shell pasta, cooked,rinsed with cold water and set aside
• 1 12 cups fennel bulbs, cut in half lengthwise
• 1 large sweet onion, sliced 1/2 inch thick
• 2 teaspoons olive oil
• 1 cup plum tomato, diced
• 34 cup kalamata olive, pitted and sliced
• 12 cup fresh basil or 12 cup fresh dill or 12 cup fresh parsley, finely chopped
• 2 cloves garlic, unpeeled (for roasting with fennel and onion)
• 13 cup balsamic vinegar
• 13 cup olive oil or 13 cup vegetable oil
• 2 tablespoons barbecue sauce
• 2 tablespoons lime juice
• romano cheese, grated
• crushed red chili pepper

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

shell pasta, fennel bulbs, sweet onion, olive oil, tomato, kalamata olive, fresh basil, garlic, balsamic vinegar, olive oil, barbecue sauce, lime juice, romano cheese, red chili pepper

Taken from www.food.com/recipe/pasta-salad-with-olives-roasted-fennel-and-onions-97704 (may not work)