Pasta Salad With Fennel, Red Onions, And Sun-Dried Tomatoes

Ingredients

2 fennel bulbs, stalks discarded, halved, cored, and cut into 1⁄2-inch wedges
2 red onions, sliced into 1⁄2-inch-thick rings
1⁄2 cup plus 2 tablespoons extra-virgin olive oil
Salt and pepper
1⁄2 teaspoon grated lemon zest plus 1⁄4 cup juice (2 lemons)
1 garlic clove, minced
1 pound bite-size pasta such as fusilli, farfalle, or orecchiette
1⁄2 cup oil-packed sun-dried tomatoes, patted dry and sliced thin
1⁄2 cup chopped fresh basil

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Toss fennel and onions with 2 tablespoons oil and salt and pepper to taste and transfer to large baking sheet. Roast until tender and lightly browned, 15 to 17 minutes. Let cool to room temperature.
Meanwhile, whisk lemon juice and zest, garlic, 3⁄4 teaspoon salt, and pepper to taste in large bowl; whisk in remaining 1⁄2 cup oil in slow, steady stream until smooth.
Bring 4 quarts water to boil in large pot over high heat. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled fennel and onions, sun-dried tomatoes, and basil; toss to mix thoroughly. Let cool to room temperature, season with salt and pepper to taste, and serve. (Pasta salad can be refrigerated for up to 1 day; return to room temperature before serving.)

Pasta Salad With Fennel, Red Onions, And Sun-Dried Tomatoes

Ingredients

Instructions

Tags

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