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, crushed red chili peppers, as neededDIRECTIONS:Prepare pasta according to package directions, drain and rinse with cold water, and set aside. Heat oven to 375°F. Toss garlic for dressing, fennel and onion with 2 tsp. olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, about 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 1 hour. To serve, sprinkle with Romano cheese and crushed red chili peppers.SERVINGS:12 side-dish servings; 6-8 entrees