Fennel Salad and Fusilli Pasta

Total Time:
25 min
15 min
10 min

4 servings

  • For the salad:
  • 1 bulb of fennel, trimmed
  • 1/4 cup thinly sliced red onion
  • 1 teaspoon champagne vinegar
  • 1 tablespoon olive oil
  • Cracked black pepper, salt
  • 4 Belgium endive leaves, thinly sliced
  • 1 tablespoon chopped fresh flat leaf parsley
  • For the pasta:
  • 1 1/2 cups pitted cured black olives
  • 1 teaspoon minced garlic
  • 1/2 cup olive oil
  • 2 tablespoon chopped fresh basil
  • 2 tablespoon chopped fresh flat leaf parsley
  • 2 tablespoon chopped fresh marjoram
  • 2 tablespoon chopped fresh thyme
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper
  • 1 pound cooked facial, cooked very al dente and cooled
  • 1/4 cup freshly grated Parmesan cheese
For the salad:
  • Using a mandoline, thinly shave the fennel. In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt. Let sit for 5 minutes. Add the endive and parsley. Toss. Taste and adjust the seaso

For the pasta:
  • Place a large pot of salted boiling water on your stove. In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper. Mix to combine and allow to sit for 5 minutes. Drop the pasta into the hot water and allow to heat through for 1 minute. Drain well and immediately add to the service bowl. Toss to coat, top with the cheese a

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