Roasted Tomato and Fennel Pasta Salad Recipe

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Ingredients:

Serving

2 fennel bulbs, finely sliced
4 roma tomatoes , cut into six wedges lengthways
2 tbsp olive oil
fresh ground black pepper
2 oz black olives, cut into quarters
12 oz penne , cooked as pack instructions and refreshed in cold water
2 tbsp balsamic vinegar
6 tbsp garlic-flavored olive oil
1 tbsp fresh dill, finely chopped

Directions:

Preheat the oven to 400°F.
Place the fennel and tomatoes on a baking tray and brush with the olive oil, season with freshly ground black pepper.
Roast in the oven for 15 mintues or until softened, combine with the olives and pasta put to one side to cool.
In a screw top jar combine together the vinegar and garlic olive oil. Combine with the pasta then sprinkle with the dill and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	226.94 Kcal (950 kJ)
Calories from fat	118.76 Kcal
		% Daily Value*
Total Fat	13.2g	20%
Sodium	287.1mg	12%
Potassium	573.79mg	12%
Total Carbs	19.87g	7%
Sugars	3.97g	16%
Dietary Fiber	7.65g	31%
Protein	5.25g	10%
Vitamin C	18.5mg	31%
Iron	1.3mg	7%
Calcium	70.3mg	7%

Amount Per 100 g
Calories	79.75 Kcal (334 kJ)
Calories from fat	41.73 Kcal
		% Daily Value*
Total Fat	4.64g	20%
Sodium	100.89mg	12%
Potassium	201.64mg	12%
Total Carbs	6.98g	7%
Sugars	1.4g	16%
Dietary Fiber	2.69g	31%
Protein	1.84g	10%
Vitamin C	6.5mg	31%
Iron	0.4mg	7%
Calcium	24.7mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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