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

Ingredients:

2 large fennel bulbs, stalks discarded, bulbd halved through core and cut into 1/2 inch wedges
2 large red onions, cut into 1/2 inch thick rounds
1/2 c extra-virgin olive oil, plus extra for brushing on vegetables
Sale and ground black pepper
1/4 cup juice and 1/2 teaspoon grated zest from 2 lemons
1 medium garlic clove, minced
1 pound short, bite-sized pasta, such as fusilli, farfalle, or orecchiette
1/2 cup oil-packed sun-dried tomatoes, sliced thin
15 large fresh basil leaves

1. Set oven to 425 degrees.
2. Arrange fennel and onions on cookie sheets.
3. Lightly brush fennel and onions with olive oil, and sprinkle with salt and pepper to taste.
4. Cook for 10 minutes.
5. Turn fennel and onions over and cook for another 10 minutes or until browned.
6. Let the cooked fennel and onion cool, and then chop into bite sized pieces.
7. Meanwhile, whisk lemon juice and zest, garlic, 3/4 teaspoon salt, and pepper to taste in large bowl.
8. Whisk in oil in slow, steady stream until smooth.
9. Cook pasta according to directions on bag/box and drain.
10. Whisk dressing in bowl again and add hot pasta, cooked fennel/onion, sun-dried tomatoes, and torn basil leaves; toss to mix thoroughly.  Cool to room temperature, adjust seasonings, and serve.

Can be covered with plastic wrap and kept for a couple of days.  I also put my extra in a plastic ziploc bag and it got a little darker but lasted about 3 days, tasting great the whole time!)