Pasta Salad with Fennel, Red Onions, and Sun-Dried Tomatoes
Roasted aromatics and bright citrus transform a simple fusilli salad
Why This Recipe Works
Roasting fennel and onions mellows their intensity into a jammy sweetness that pairs perfectly with the chew of fusilli. This bright, lemon-forward salad is sturdy enough for a picnic but refined enough for a dinner side.
Instructions
Heat the oven to 425 degrees with the rack in the middle position. Toss the fennel and onions with two tablespoons of oil, salt, and pepper directly on a rimmed baking sheet. Spread them into an even layer and roast until the vegetables are tender and the edges are deeply browned, 20 to 25 minutes.
Bring a large pot of salted water to a boil. Cook the fusilli until al dente, then drain and transfer to a large mixing bowl.
Whisk the lemon zest, lemon juice, garlic, and the remaining half-cup of oil in a separate small bowl until the dressing is emulsified.
Add the warm roasted vegetables, sun-dried tomatoes, basil, and the prepared dressing to the pasta. Toss thoroughly to combine so the pasta absorbs the flavors while still warm.
Adjust the seasoning with salt and pepper to taste and stir in the reserved fennel fronds. Serve warm or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The roasted vegetables can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before adding to the pasta.
