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69 ALLERGICLIVING.COM AMANDA ORLANDO Pasta is wonderful in warmer weather, when approached with a lighter touch. Here, Amanda Orlando creates a blissful topping of bruschetta with olive tapenade. She pairs it with linguine, and also adapts for a perfect pasta salad. BY AMANDA ORLANDO RUSCHETTA AND OLIVE TAPENADE are not just for spreading on toast or scooping up with crackers. They can make an incredibly fresh and summery pasta dish that can be served as a main. Or enjoy them as a side, along with grilled chicken or a veggie burger.  Since the following dish does not have to be served hot, it can be made ahead of time and stored in an airtight container in the fridge. Toss it up before serving to redistribute the flavors. It’s a great idea for a picnic or make-ahead lunches. The beauty of tapenade and bruschetta is that the flavors intensify when they are allowed to sit and mingle.  You can use your preferred allergy-friendly pasta for this recipe, whether that’s a traditional wheat pasta, spelt pasta, or gluten-free pasta. In the photos, I use a wheat-based linguine, however I also make this with gluten-free Tinkyada Brown Rice Pasta. If using gluten-free pasta, for this recipe I recommend a short-cut shape, such as fusilli. It will hold up better without breaking. Summer’s Pasta