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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 lb cut pasta, such as rotini |
salt and pepper |
3 tablespoons red wine vinegar |
2 tablespoons extra-virgin olive oil |
1 garlic clove, minced |
1 (10 ounce) jar market pantry® spanish salad olives sliced with pimentos, drained and rinsed |
1/4 cup fresh flat leaf parsley, finely chopped |
1 (4 ounce) container goat cheese, crumbles |
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain well, rinse under cold water until cool, and drain again.
2. Meanwhile, in a large bowl, whisk together the vinegar, oil, garlic, and a pinch each of salt and pepper. Add the pasta, olives with pimentos, and parsley and toss until well-mixed. Season to taste with salt and pepper. Top with the goat cheese.
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