Directions:
- Toss garlic, fennel and onion with 2 teaspoons olive oil and spread out evenly on a cookie sheet.
- Roast at 375°F until lightly browned and tender, approximately 20 to 30 minutes.
- Set aside the fennel and onion.
- In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.
- Squeeze the roasted garlic out of its peel, dice and whisk into dressing.
- Season to taste with salt and pepper.
- Dice the onion, fennel and tomatoes and add to the cooled pasta.
- Add the olives, herbs, and dressing and toss.
- Cover and refrigerate for 1 hour before serving.
- To serve, sprinkle with Romano cheese and crushed red chili peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.93 Kcal (1390 kJ) | ||
| Calories from fat | 174.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.38g | 30% | |
|---|---|---|---|
| Cholesterol | 24.94mg | 8% | |
| Sodium | 330.46mg | 14% | |
| Potassium | 290.37mg | 6% | |
| Total Carbs | 33.1g | 11% | |
| Sugars | 7.63g | 31% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 17mg | 95% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 126.14 Kcal (528 kJ) | ||
| Calories from fat | 66.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 30% | |
|---|---|---|---|
| Cholesterol | 9.48mg | 8% | |
| Sodium | 125.58mg | 14% | |
| Potassium | 110.35mg | 6% | |
| Total Carbs | 12.58g | 11% | |
| Sugars | 2.9g | 31% | |
| Dietary Fiber | 0.8g | 8% | |
| Protein | 1.95g | 10% | |
| Vitamin C | 4.3mg | 19% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 6.5mg | 95% | |
| Calcium | 14.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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