INGREDIENTS:1 pound small pasta shells, uncooked 1-½ cup fennel bulb, cut in half lengthwise 1 large sweet onion, sliced ½ in-inch thick 2 tsp. olive or vegetable oil 1 cup plum tomatoes, diced 3/4 cup calamata olives, sliced ½ cup fresh assorted herb leaves, finely chopped (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 for garnish, shredded Romano cheese as needed for garnish, ...

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