Penne Pasta Salad with Olive Tapenade, Fresh Herbs & Pine Nuts

By mirandavoegeli

Ingredients

• Tapenade:
• 8 oz penne, cooked al dente
• 1/4 cup pine nuts, toasted
• 2 teaspoons lemon zest
• 1/2 cup basil, chiffonade
• 1/4 cup parsley
• 1/2 cup tapenade
• Makes 12 ounces
• 1/2 pound pitted mixed olives
• 1 anchovy fillet
• 1 small clove garlic, minced
• 2 tablespoons capers
• 3 large basil leaves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon oregano leaves
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup sundried tomatoes
• 1/4 cup olive oil

Preparation

Step 1

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.