Roasted Tomato and Fennel Pasta Salad

• 2 fennel bulbs, finely sliced
• 4 roma tomatoes, cut into six wedges lengthways
• 2 tablespoons olive oil
• fresh ground black pepper
• 2 ounces black olives, cut into quarters
• 12 ounces penne, cooked as pack instructions and refreshed in cold water
• 2 tablespoons balsamic vinegar
• 6 tablespoons garlic-flavored olive oil
• 1 tablespoon fresh dill, finely chopped

1. Preheat the oven to 400F.
2. Place the fennel and tomatoes on a baking tray and brush with the olive oil, season with freshly ground black pepper.
3. Roast in the oven for 15 mintues or until softened, combine with the olives and pasta put to one side to cool.
4. In a screw top jar combine together the vinegar and garlic olive oil.
5. Combine with the pasta then sprinkle with the dill and serve immediately.

fennel bulbs, roma tomatoes, olive oil, fresh ground black pepper, black olives, penne, balsamic vinegar, garlic, fresh dill

Taken from www.food.com/recipe/roasted-tomato-and-fennel-pasta-salad-357811 (may not work)