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Olive Tapenade Pasta
A vegan and gluten free pasta salad made with Trader Joe's Olive Tapenade and roasted red peppers.
Course
Main Course
Cuisine
gluten free, vegan
Keyword
Olive tapenade pasta, Trader Joe's Olive Tapenade, vegan gluten free pasta salad
Prep Time
2
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
Calories
248
kcal
Author
Monica Davis
Ingredients
1
16 oz package
pasta of choice
(I used the Brown Rice and Quinoa from Trader Joe’s)
1
8 oz jar
olive tapenade
1/2
cup
fire roasted red peppers
chopped (about 1/2 a jar)
2
tbsp
pine nuts to garnish
(optional)
US Customary
-
Metric
Instructions
Cook pasta of choice according to package directions.
Drain and rinse well with cold water and pour the pasta into a large bowl while still very wet.
Add the olive tapenade and chopped red peppers and mix well. Garnish with pine nuts if desired.
Notes
Add chickpeas or fried tofu for extra protein to make a more filling meal.
Tip:
If using gluten free pasta, cook in more water than you would use for wheat pasta and drain and rinse well until water runs clear.
Nutrition
Serving:
1
cup
|
Calories:
248
kcal
|
Carbohydrates:
45
g
|
Protein:
8
g
|
Fat:
3
g
|
Sodium:
385
mg
|
Potassium:
153
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
110
IU
|
Vitamin C:
4
mg
|
Calcium:
25
mg
|
Iron:
0.9
mg