Ingredients:

16 oz San Giorgio® Ditalini
1 cup olive tapenade
1 cup red bell pepper, chopped
1/4 tsp salt
1/4 tsp ground black pepper
  Boston lettuce leaves

Cooking Directions:

1. Cook pasta as directed on package; drain.

2. Toss pasta with tapenade and chill.

3. Stir in red pepper and add salt and pepper to taste.

4. Serve on lettuce leaves.