Olive Tapenade Pasta Salad

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This is a great pasta salad to serve as a complement to fresh mozzarella, tomatoes and basil. Serve on a large platter and fill the center with mozzarella and tomatoes for a stunning (and delicious!) presentation.

Ingredients:

• DeLallo Calamata Olive Tapenade (recipe here)
• 1 (1-pound) package DeLallo Penne Rigate Regine, or another small pasta cut
• Freshly grated Parmigiano-Reggiano

Directions:

Bring a large pot of water to a boil, add salt, then add the pasta. Cook the pasta until al dente. Drain and rinse under cold water.   
While the pasta cooks, prepare the olive tapenade.

Toss the pasta with the tapenade, until coated well, and serve with freshly grated Parmigano-Reggiano cheese.

Serves 6 Send to friend Printer-friendly version