600g Riviana Sliced Kalamata Olives
300g Anchovy Stuffed Olives
70g Riviana Capers
600g En Place Pesto Alla Genovese
1kg Roma tomatoes, roughly chopped
1kg dried spiral pasta
100g Parmesan cheese, shaved
salt and freshly ground black pepper, to taste
Place olives, capers, pesto and tomatoes in a large bowl and mix to combine.
Cook pasta in plenty of boiling water until al dente. Drain. Return pasta to pot and combine with olive ingredients. Season to taste.
To serve, divide pasta among serving plates and top with shaved Parmesan.
Tips and hints:This salad is ideal for a buffet menu served at room temperature in a large bowl. For a delicious pizza topping, combine all pasta salad ingredients except pasta and top pizza bases. Sprinkle with shredded mozzarella and bake until golden.