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Olive Tapenade Pasta Salad

Olive Tapenade Pasta Salad

Now thatthe weather is heating up, it’s the perfect time to whip up a big batch of pastasalad. This Olive Tapenade Pasta Salad is almost no-cook which is perfect thistime of year, and it comes together so quick and easy you’ll want to make itall the time. What’s the secret? It’s as simple as opening a jar!
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course, Salad, Side Dish
Servings 8

Ingredients
  

  • 500 g Short Cut Pasta
  • 1 jar Taste of the Okanagan Olive Tapenade
  • 2/3 cup Extra Virgin Olive Oil
  • 1/3 cup Red Wine Vinegar
  • Salt & Pepper to taste
  • 2 Shallots finely diced
  • 1 cup Cherry Tomatoes halved
  • 1 Cucumber diced
  • 1 jar Marinated Artichoke Hearts
  • 2 cups Mozzaralla Balls I like the marinated ones
  • 1/3 cup Toasted Pine Nuts
  • 3/4 cup Mixed Greek Olives pitted
  • 4 Pepperoncini Peppers thinly sliced
  • 1/2 cup Fresh Basil Leaves

Instructions
 

  • Bring a large pot of salted water to a boil. Boil the pasta 1 minute longer than the package directions. 
  • Mix Taste of the Okanagan Olive Tapenade with Red Wine Vinegar, Olive Oil and Salt & Pepper.
  • Add the cooked and drained pasta to a large bowl. Add all the other ingredients and pour over the dressing. Toss while it's still warm.
  • Refrigerate until ready to serve.