Pasta Salad with Fennel, Red Onions, and Sun-Dried Tomatoes
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 6 to 8
Ingredients
2 large bulbs fennel, stalks cut off, halved through core, and halves cut into ½-inch wedges2 large red onions, peeled and cut into ½-inch-thick rounds½ cup extra-virgin olive oil, plus more to toss with vegetables¼ cup lemon juice from 2 lemons½ teaspoon grated lemon zest 1 medium clove garlic, minced or put through garlic press1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette½ cup oil-packed sun-dried tomatoes, sliced thin15 fresh basil leaves, shredded
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss fennel and onions with olive oil and salt and pepper to taste. Either grill vegetables until tender and marked with dark stripes on both sides, about 15 minutes, or roast in a 425-degree oven until tender and light brown on both sides, 15 to 17 minutes. Cool to room temperature
- Whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and ground black pepper to taste in large bowl; whisk in oil in slow, steady stream until smooth.
- Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled fennel and onion, sun-dried tomatoes, and basil; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
Yield
Serves 6 to 8Ingredients
2 large bulbs fennel, stalks cut off, halved through core, and halves cut into ½-inch wedges
2 large red onions, peeled and cut into ½-inch-thick rounds
½ cup extra-virgin olive oil, plus more to toss with vegetables
¼ cup lemon juice from 2 lemons
½ 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
½ cup oil-packed sun-dried tomatoes, sliced thin
15 fresh basil leaves, shredded
Ingredients
2 large bulbs fennel, stalks cut off, halved through core, and halves cut into ½-inch wedges
2 large red onions, peeled and cut into ½-inch-thick rounds
½ cup extra-virgin olive oil, plus more to toss with vegetables
¼ cup lemon juice from 2 lemons
½ 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
½ cup oil-packed sun-dried tomatoes, sliced thin
15 fresh basil leaves, shredded
Ingredients
2 large bulbs fennel, stalks cut off, halved through core, and halves cut into ½-inch wedges
2 large red onions, peeled and cut into ½-inch-thick rounds
½ cup extra-virgin olive oil, plus more to toss with vegetables
¼ cup lemon juice from 2 lemons
½ 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
½ cup oil-packed sun-dried tomatoes, sliced thin
15 fresh basil leaves, shredded
Why This Recipe Works
Developing the best pasta salad recipe was tricky: While some acidity was clearly needed to brighten the flavor of the salad, too much caused the pasta to soften and dulled the vegetables, both in flavor and appearance. We liked lemon juice for contributing a nice bright flavor that was neither puckery nor sour. When we turned our attention to the vegetables, we discovered that, as we suspected, grilling and roasting added more flavor to most vegetables (broccoli and cauliflower being the exceptions) than blanching.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss fennel and onions with olive oil and salt and pepper to taste. Either grill vegetables until tender and marked with dark stripes on both sides, about 15 minutes, or roast in a 425-degree oven until tender and light brown on both sides, 15 to 17 minutes. Cool to room temperature
- Whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and ground black pepper to taste in large bowl; whisk in oil in slow, steady stream until smooth.
- Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled fennel and onion, sun-dried tomatoes, and basil; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
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