1 (10 ounce) jars
Market Pantry® Spanish Salad Olives Sliced with Pimentos, drained and rinsed
fresh flat leaf parsley, finely chopped
1 (4 ounce) containers
goat cheese, crumbles
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.
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.