Pasta Salad with Fennel, Red Onions, and Sun-Dried Tomatoes | America's Test Kitchen

Ingredients

• 2 large bulbs fennel , stalks cut off, halved through core, and halves cut into 1/2-inch wedges
• 2 large red onions , peeled and cut into 1/2-inch-thick rounds
• 1/2 cup extra-virgin olive oil , plus more to toss with vegetables
• 1/4 cup lemon juice from 2 lemons
• 1/2 teaspoon grated lemon zest
• 1 medium clove garlic , minced or put through garlic press
• 1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
• 1/2 cup oil-packed sun-dried tomatoes , sliced thin
• 15 fresh basil leaves , shredded