I had made this before and spread it on toasted bread; which was delicious. The challenge suggested using it on pasta. Didn't know how that was gonna turn out. After blending all the ingredients in the food processor I tasted it and whoo was it salty! Well, it did have Kalamata olives, capers and 1/4 tsp salt; next time I'll leave the salt out. I went ahead and boiled my pasta, stirred in the tapenade and added one cup of Daiya mozzarella shreds to lighten up the taste of the tapenade. It did wonders! It tasted even better when I chopped up my roasted asparagus and ate that mixed in with it. So, in the end, I will probably make this again with my additions and less salt!
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