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

Indulge in a delightful and refreshing Pasta Salad with Fennel, Red Onions, and Sun-Dried Tomatoes that combines the earthy flavors of roasted fennel and red onions with the tanginess of sun-dried tomatoes. This vibrant salad is tossed in a zesty lemon and garlic dressing, making it the perfect dish for any gathering or a satisfying lunch. The nutty fusilli pasta provides a comforting base, while the addition of fresh basil adds a burst of herbal goodness. Prepare this pasta salad in advance and enjoy it at room temperature, or refrigerate it for a refreshing and satisfying meal later. Chop some fennel fronds to garnish the salad and add an extra layer of flavor if you desire. With simple yet flavorful ingredients, this pasta salad is sure to be a crowd-pleaser.

Serves: 6

INGREDIENTS:

• 2 fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch wedges
• 2 red onions, halved and sliced ½ inch thick
• 2 tablespoons plus ½ cup extra-virgin olive oil
• Salt and pepper
• 1 pound fusilli
• ½ teaspoon grated lemon zest plus ¼ cup juice (2 lemons)
• 1 garlic clove, minced
• ½ cup oil-packed sun-dried tomatoes, patted dry and sliced thin
• ½ cup chopped fresh basil

INSTRUCTIONS:

1. Roasting the Vegetables: Adjust the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit. Toss the fennel and onions with 2 tablespoons of oil, and season them with salt and pepper. Spread the vegetables onto a rimmed baking sheet and roast until tender and lightly browned, approximately 15 to 20 minutes, stirring halfway through roasting.
2. Cooking the Pasta: Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the fusilli pasta and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches an al dente texture. Drain the cooked pasta and transfer it to a large bowl.
3. Preparing the Dressing: In a small bowl, whisk together the grated lemon zest, lemon juice, minced garlic, and ¾ teaspoon of salt. While whisking constantly, drizzle in the remaining ½ cup of oil until the dressing is well combined.
4. Assembling the Salad: Stir the dressing, roasted vegetables, and sliced sun-dried tomatoes into the hot pasta. Let the salad cool to room temperature, which usually takes about 30 minutes. If you plan to serve it later, refrigerate the salad for up to 1 day. Before serving, refresh the salad with warm water and additional oil if needed.
5. Adding the Finishing Touch: Stir in the chopped fresh basil to infuse the salad with herbal goodness. Season with salt and pepper to taste before serving.

TIPS:

• Use high-quality extra-virgin olive oil for the dressing, as it enhances the overall taste of the salad.
• Be sure to pat the sun-dried tomatoes dry before slicing to avoid excess oil in the salad.
• For added freshness, stir in some chopped fennel fronds before serving.

Garnish with chopped fennel fronds, if desired, and enjoy the delightful flavors of this Pasta Salad with Fennel, Red Onions, and Sun-Dried Tomatoes either as a main dish or a delectable side at your next meal.