Pasta salad with fennel tomatoes and olives

[Guest guest]

* Exported from MasterCook *

 

Conchiglie Salad with Fennel, Tomatoes and Olives

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces conchiglie rigate -- (pasta shells)

salt

3 tablespoons olive oil

1 tablespoon wine vinegar

1/2 teaspoon Dijon mustard

1 garlic clove -- crushed

freshly ground black pepper

1 large fennel bulb

1 pound tomatoes (preferably plum) -- roughly chopped

2/3 cup black olives

 

1. Fill a large saucepan with 4 quarts water and bring to a boil over high heat

for the pasta.

 

2. When water boils, add pasta along with a tablespoon of salt and give the

pasta a quick stir. Briefly put the lid on until it starts to lift, showing that

the water has come back to a boil, then let the pasta bubble away, uncovered,

for about 8 minutes, or until it is tender but still has some bite to it.

 

3. Make a vinaigrette by putting the oil, vinegar, mustard, garlic and salt and

pepper into a jar and shaking until combined.

 

4. Cut any leafy bits from the fennel, chop them roughly and leave them on one

side. With a sharp knife pare from the fennel any tough, stringy outer layers,

then dice or chop the bulb.

 

5. Drain the pasta by tipping it all into a colander placed in the sink, then

put it back into the still warm pan. Add the fennel, tomatoes and olives. give

the vinaigrette a quick shake, then add to the pasta and stir gently until

everything is coated. Scatter the reserved leafy bits of fennel on top. Served

immediately or cover and leave until the salad cools to room temperature.

 

Source:

" 1997 Vegetarian Pasta "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 526 Calories; 15g Fat (24.7% calories

from fat); 15g Protein; 85g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

251mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Colorful salad: white, red, black. " Fennel, with it's crunchy texture

and aniseed flavor, makes a refreshing ingredient in this salad, " says Rose

Elliot

 

Nutr. Assoc. : 4365 0 0 0 0 0 0 0 1514 0

 

 

Co-moderator at http://community.sierra.com/WebX?14@@.ee741bb

Homepage http://home.earthlink.net/~kitpath/ (added new TV Recipe sites)