Pasta Salad With Olives Roasted Fennel And Onions Food

PASTA WITH FENNEL AND ONIONS

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.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
• Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

BABY SHELL PASTA SALAD WITH KALAMATA OLIVES AND ROASTED FENNEL

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.

FENNEL AND ROASTED PEPPER SALAD WITH OLIVES

Steps:

• Toss ingredients together and season to taste with salt and pepper; serve with sandwich.

PASTA SALAD WITH ROASTED PEPPERS AND ONIONS

Steps:

• Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil and pasta and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little olive oil. Cover with plastic wrap and set aside at room temperature.
• Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a paper or plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then, only if necessary, dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
• Heat remaining tablespoon olive oil in a large skillet over high heat. Add onions, salt, and pepper, and cook until golden brown. Lower heat to moderate, add garlic, cook 1 minute, then add paprika, and cook 1 minute more. Add red peppers and tomatoes, cook an additional 1 to 2 minutes, and remove from heat.
• Transfer to a medium bowl and combine with sour cream and hot sauce. Pour over reserved pasta, toss well, and serve.

PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE

Steps:

• Preheat a grill to high.
• Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
• Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
• In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
• When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.