Pasta Salad with Fennel, Red Onions, and Sun-Dried Tomatoes

Name: Pasta Salad with Fennel, Red Onions, and Sun-Dried Tomatoes
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

www.americastestkitchen.com

This American invention can be delicious--as long as you stick with lemon juice in the vinaigrette and let the vegetables cool before dressing them.

Keywords

Side Dishes
Vegetables
Vegetarian
Vegan
Salads

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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