Tapenade Pasta Salad1:36 PM
This recipe came from Bon Appetit in the July 2010 Issue. I wish I had my own photos to show you, but I made this before the blog. My intention was to make it for Wine Club this evening, but both kids and I are sick again. We can’t seem to kick this virus!
I hope you enjoy and are surprised by this delicious treat. It’s filled with flavor.
What You Will Need:
1 garlic clove, minced is fine
2 cups pitted green olives, chopped and divided
2 T capers, drained
1 pint grape tomatoes, halved
1 cup fresh mozzarella, coarsely chopped
1 tsp anchovy paste (this is not absolutely necessary)
What You Might Have at Home:
1 T mustard
¼ tsp crushed red pepper
½ cup olive oil
1 T vinegar (red wine is best)
1 pound penne pasta, cooked (any bite-size pasta works)
1 T dried oregano
Food processor or blender
1) Add garlic, olives, capers, vinegar, anchovy paste, mustard and red pepper to food pprocessor. Blend until chunky.
2) Add ½ cup olive oil to mixture and blend until chunky puree. Add remainder of olives and season with salt and pepper.
3) Mix pasta, tapenade, tomatoes, oregano and cheese in large bowl. Serve.