Olive Tapenade Pasta Salad

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This is a great pasta salad to serve as a compliment to fresh
mozzarella, tomatoes, and basil.  Serve in a large platter and make a
well in the center where you lay the mozzarella and tomatoes for a
stunning presentation.

Ingredients:

1 Recipe of DeLallo Calamata Olive Tapenade (recipe here)
1 pound of DeLallo Penne Rigate Regina, 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 is cooking, make the olive tapenade.

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

Serves 6 Send to friend Printer-friendly version