Roasted Tomato and Fennel Pasta Salad

Ingredients

• 2 fennel bulbs, finely sliced
• 4 roma tomatoes, cut into six wedges lengthways
• 2 tablespoons olive oil
• fresh ground black pepper
• 2 ounces black olives, cut into quarters
• 12 ounces penne, cooked as pack instructions and refreshed in cold water
• 2 tablespoons balsamic vinegar
• 6 tablespoons garlic-flavored olive oil
• 1 tablespoon fresh dill, finely chopped

Directions

1. 1

   Preheat the oven to 400°F.

2. 2

   Place the fennel and tomatoes on a baking tray and brush with the olive oil, season with freshly ground black pepper.

3. 3

   Roast in the oven for 15 mintues or until softened, combine with the olives and pasta put to one side to cool.

4. 4

   In a screw top jar combine together the vinegar and garlic olive oil. Combine with the pasta then sprinkle with the dill and serve immediately.