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

Name: Pasta Salad with Fennel, Red Onions, and Sun-Dried Tomatoes
Ingredients: 2 large bulbs, fennel, stalks cut off, halved through core, and halves cut into 1/2-inch wedges; 2 , large red onions, peeled and cut into 1/2-inch-thick rounds; 1/2 cup, extra-virgin olive oil, plus more to toss with vegetables; 1/4 cup, lemon juice from 2 lemons; 1/2 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; 1/2 cup, oil-packed sun-dried tomatoes, sliced thin; 15 , fresh basil leaves, shredded

Side Dishes
Pasta
Vegetables
Vegan
Vegetarian
Salads

Appears in Cook's Illustrated July/August 1998

This American invention can be delicious--as long as you stick with lemon juice in the vinaigrette and let the vegetables cool before dressing them.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 6 to 8

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

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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