Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel and Grilled Sweet Onion

Serves 12 as a side dish or 6-8 as a main dish

Shredded Romano cheese
Crushed red chili peppers

Salad:
1 pound small pasta shells, uncooked
1 1/2 cup fennel bulb, cut in half lengthwise
1 large sweet onion, sliced 1/2-inch thick
2 tsp. olive or vegetable oil
1 cup plum tomatoes, diced
3/4 cup Calamata olives, sliced
1/2 cup fresh assorted herb leaves, finely chopped (such as basil, dill or parsley)

Dressing:
2 garlic cloves, unpeeled
1/3 cup balsamic vinegar
1/3 cup olive or vegetable oil
2 tbsp. barbecue sauce
2 tbsp. lime juice

Prepare pasta according to package directions; drain and rinse with cold water, set aside. Heat oven to 375° F. Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes. Set aside fennel and onion.

In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice in a bowl. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper.

Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle with Romano cheese and crushed red chili peppers.