Olive Pasta Salad: A Delicious & Easy Recipe

Olive Pasta Salad: Prepare to be transported to the sun-drenched shores of the Mediterranean with this vibrant and utterly irresistible dish! Imagine a symphony of flavors dancing on your palate – the briny tang of olives, the creamy richness of feta, the bright zest of lemon, all mingling harmoniously with perfectly cooked pasta. This isn’t just a salad; it’s an experience.

While pasta salads, in general, have a relatively modern history, gaining popularity in the latter half of the 20th century, the ingredients themselves boast a rich heritage. Olives, for example, have been a staple in Mediterranean cuisine for millennia, revered for their unique taste and health benefits. This Olive Pasta Salad pays homage to those ancient flavors, bringing them together in a contemporary and convenient way.

What makes this dish so universally loved? It’s the perfect balance of textures and tastes. The slight chewiness of the pasta contrasts beautifully with the soft feta and the satisfying pop of the olives. The dressing, a simple yet elegant blend of olive oil, lemon juice, and herbs, ties everything together, creating a light and refreshing meal that’s perfect for a quick lunch, a potluck gathering, or a delightful side dish at your next barbecue. Plus, it’s incredibly easy to make, requiring minimal cooking and preparation time. Get ready to discover your new favorite pasta salad!

this Recipe

Ingredients:

• 1 pound pasta (rotini, penne, or farfalle work great!)
• 1 cup Kalamata olives, pitted and halved
• 1 cup green olives, pitted and halved
• 1/2 cup sun-dried tomatoes, oil-packed, drained
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated (optional)
• For the Dressing:
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• Salt and freshly ground black pepper to taste

Cooking the Pasta:

1. First things first, let’s get that pasta cooking! Fill a large pot with salted water. I always say, the water should taste like the sea! Bring it to a rolling boil over high heat.
2. Once boiling, add the pasta. Cook according to the package directions for al dente. Al dente means “to the tooth” in Italian, and it means the pasta should be firm and slightly resistant when you bite into it. This usually takes about 8-10 minutes, but check the package just to be sure.
3. While the pasta is cooking, I like to prepare the other ingredients. This way, everything is ready to go when the pasta is done.
4. Once the pasta is cooked al dente, drain it immediately in a colander. Don’t rinse it! We want to keep some of that starchy water to help the dressing cling to the pasta.
5. Now, here’s a little trick I learned: Toss the drained pasta with about a tablespoon of olive oil. This will prevent it from sticking together while it cools.
6. Let the pasta cool completely. You can spread it out on a baking sheet to speed up the process, or just let it sit in the colander.

Preparing the Olive Mixture:

1. While the pasta is cooling, let’s get the olive mixture ready. In a large bowl, combine the Kalamata olives, green olives, sun-dried tomatoes, and red onion.
2. Make sure the sun-dried tomatoes are well-drained. I sometimes pat them dry with a paper towel to remove any excess oil.
3. Thinly slice the red onion. If you’re sensitive to the taste of raw onion, you can soak the slices in cold water for about 10 minutes. This will mellow out the flavor.
4. Add the chopped parsley and basil to the bowl. The fresh herbs really brighten up the flavor of the salad.
5. If you’re using Parmesan cheese, add it to the bowl as well. I love the salty, nutty flavor it adds.
6. Give everything a good toss to combine.

Making the Dressing:

1. Now for the dressing! In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, and red pepper flakes (if using).
2. Make sure the garlic is finely minced. You can use a garlic press or mince it by hand.
3. Whisk the ingredients together until they are well combined and emulsified. This means the oil and vinegar should be blended together into a smooth, creamy mixture.
4. Taste the dressing and adjust the seasonings as needed. You may want to add more salt, pepper, or red wine vinegar to suit your taste.
5. I sometimes add a pinch of sugar to balance out the acidity of the vinegar.

Assembling the Olive Pasta Salad:

1. Once the pasta is completely cool, add it to the bowl with the olive mixture.
2. Pour the dressing over the pasta and olive mixture.
3. Gently toss everything together until the pasta is evenly coated with the dressing. Be careful not to overmix, as this can make the pasta mushy.
4. Taste the salad and adjust the seasonings as needed. You may want to add more salt, pepper, or red wine vinegar.
5. Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This will allow the flavors to meld together.
6. I find that the salad tastes even better if it’s refrigerated for a few hours or even overnight.
7. Before serving, give the salad another gentle toss.
8. Garnish with extra fresh parsley or basil, if desired.
9. Serve chilled and enjoy! This Olive Pasta Salad is perfect as a side dish, a light lunch, or a potluck contribution.

Tips and Variations:

Here are a few tips and variations to make this Olive Pasta Salad your own:

• Add protein: Grilled chicken, shrimp, or chickpeas would be delicious additions to this salad.
• Add vegetables: Cherry tomatoes, cucumber, bell peppers, or artichoke hearts would also be great additions.
• Use different types of olives: Try using a mix of different types of olives, such as Castelvetrano olives or Cerignola olives.
• Add cheese: Feta cheese, mozzarella cheese, or provolone cheese would all be delicious additions.
• Make it spicy: Add more red pepper flakes or a pinch of cayenne pepper to the dressing.
• Use a different type of vinegar: Balsamic vinegar or white wine vinegar would also work well in the dressing.
• Add a touch of sweetness: A drizzle of honey or maple syrup would add a touch of sweetness to the dressing.
• Make it ahead of time: This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
• Adjust the dressing to your liking: Some people prefer a more acidic dressing, while others prefer a more oily dressing. Adjust the amount of red wine vinegar and olive oil to suit your taste.
• Don’t be afraid to experiment: This recipe is just a starting point. Feel free to experiment with different ingredients and flavors to create your own unique Olive Pasta Salad.

Serving Suggestions:

This Olive Pasta Salad is incredibly versatile and pairs well with a variety of dishes. Here are a few serving suggestions:

• As a side dish: Serve it alongside grilled chicken, fish, or steak.
• As a light lunch: Enjoy it on its own for a quick and easy lunch.
• At a potluck: Bring it to your next potluck or barbecue.
• As part of a Mediterranean feast: Serve it with other Mediterranean dishes, such as hummus, pita bread, and falafel.
• With a sandwich or wrap: It makes a great side for sandwiches or wraps.

Storage Instructions:

Store any leftover Olive Pasta Salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing as it sits, so you may want to add a little extra olive oil or red wine vinegar before serving.

Enjoy!

I hope you enjoy this Olive Pasta Salad as much as I do! It’s a simple, flavorful, and refreshing dish that’s perfect for any occasion.

Conclusion:

This Olive Pasta Salad isn’t just another side dish; it’s a vibrant celebration of Mediterranean flavors that will elevate any meal. The briny olives, the creamy feta, the burst of fresh herbs, all tossed together with perfectly cooked pasta and a zesty dressing – it’s a symphony of textures and tastes that will leave you wanting more. I truly believe this recipe is a must-try because it’s incredibly easy to make, requires minimal ingredients, and delivers maximum flavor. It’s the kind of dish that’s perfect for a quick weeknight dinner, a potluck gathering, or a light and refreshing lunch.

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas for extra protein. If you’re a fan of spice, a pinch of red pepper flakes will add a delightful kick. You could also experiment with different types of olives – Kalamata olives offer a richer, more intense flavor, while Castelvetrano olives provide a milder, buttery taste. Sun-dried tomatoes would also be a fantastic addition, adding a sweet and tangy element to the salad.

Serving suggestions are endless! This Olive Pasta Salad is delicious on its own, but it also pairs beautifully with grilled fish, chicken, or vegetables. It’s a fantastic addition to a picnic basket or a barbecue spread. You can even serve it as a light appetizer before a larger meal. For a more elegant presentation, try serving it in individual bowls or ramekins. And if you’re looking for a vegetarian option, simply omit the feta cheese or substitute it with a plant-based alternative.

Variations to Explore:

* Mediterranean Feast: Add artichoke hearts, roasted red peppers, and cucumber for an even more authentic Mediterranean flavor.
* Italian Twist: Incorporate fresh mozzarella balls, basil pesto, and a sprinkle of Parmesan cheese.
* Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil for a fiery twist.
* Protein Powerhouse: Include grilled chicken, shrimp, or chickpeas for a more substantial meal.
* Vegan Delight: Omit the feta cheese or substitute it with a plant-based alternative.

I’m so confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser that’s sure to become a staple in your kitchen. The beauty of this recipe lies in its simplicity and adaptability. Don’t be afraid to experiment with different ingredients and flavors to create your own unique version.

So, what are you waiting for? Grab your ingredients, put on some music, and get ready to create a culinary masterpiece! I can’t wait to hear what you think. Once you’ve tried this Olive Pasta Salad, please share your experience in the comments below. Let me know what variations you tried, what you served it with, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me to create even better recipes for you in the future. Happy cooking! I hope you enjoy this recipe as much as I do. Bon appétit!