10 years ago
Lunds & Byerlys Olive Bar Pasta
Amount: 6-8 servings
A versatile dish that can use any combination of ingredients from our impressive olive bar.
1 pint assorted pitted olives (2 cups)
8 sun-dried tomatoes, packed in oil, julienne
1 tablespoon capers
1/3 cup extra virgin olive oil
1 teaspoon orange zest
¼ teaspoon crushed red pepper
1 (1-pound) package campanelle pasta, cooked according to package directions
¼ cup chopped Italian flat-leaf parsley
Coarsely chop olives. Toss olives, sun-dried tomatoes, capers, olive oil, orange zest and crushed red pepper in large bowl.
Drain pasta and add to olive mixture. Toss gently to combine. Garnish with chopped Italian parsley.
Tip: Can be served warm or cold.