Mediterranean Pasta Salad

A low-chopping, packed-with-flavor pasta salad. Olive tapenade adds a lot of zip, especially the spicy muffaleta olive salad from Stonewall Kitchen. This dish is a nice alternative to the traditional pasta salad, no mayo.

Time

Prep: 10 minutes

Cook: 10 minutes

Ingredients

• 1/2 small red onion, chopped

• 3.8 oz can black olives, sliced, drained

• 12 oz jar marinated artichoke hearts

• 8 oz container herb-marinated mozzarella balls

• 2-3 heaping tbsp olive tapenade

• 1/4 tsp garlic powder

• 1/8 tsp red pepper flakes

• 3 sprigs of fresh flat-leaf parsley leaves, chopped

• 1/2 small lemon, squeezed

• Extra EVOO, salt and pepper to taste

Directions

1. Cook the pasta as directed, and allow to cool.

2. Toss in a bowl with all ingredients.

3. Cover and chill for several hours or overnight.