1. Preheat oven to 375 F.
2. Toss 2 cloves garlic, fennel, and sweet onion with 2 teaspoons olive oil, and spread on a baking sheet.
3. Roast in oven 20-30 minutes, or until tender and lightly browned.
4. Remove from oven and set fennel and onion aside.
5. In a small bowl, whisk together balsamic vinegar, olive oil, barbecue sauce, and lime juice.
6. Squeeze garlic out of its peel, dice and whisk into dressing.
7. Season salad dressing with salt and pepper, to taste.
8. Dice roasted fennel and sweet onions and add to pasta in large serving bowl.
9. Add diced plum tomatoes and Kalamata olives to pasta salad and toss.
10. Stir in fresh herbs and salad dressing and toss.
11. Cover and refrigerate for 1 hour.
12. To serve, sprinkle with Romano cheese and crushed red chili peppers. |
