Description

A light and refreshing pasta salad inspired by the flavors of a dirty martini, featuring salty green olives, tangy feta cheese, and a zesty olive brine dressing.

Ingredients

Scale

1/2 pound pasta of choice
1 cup pitted large green olives, roughly chopped
100 g feta cheese, cubed
1/3 cup extra virgin olive oil
1/4 cup olive brine
1 clove fresh minced garlic
1 lemon
Black pepper to taste

Instructions

Cook: Cook the pasta in a large pot of lightly salted boiling water according to package instructions, then drain and rinse with cold water.
Dress: Combine olive oil, olive brine, minced garlic, zest of half the lemon, juice of 1/4 lemon, and black pepper in a small mason jar and shake until combined.
Combine: In a large mixing bowl, mix the cooked pasta, chopped olives, and feta cubes.
Finish: Pour the dressing over the mixture and toss to coat; adjust seasoning with pepper, lemon juice, or salt if necessary.

Notes

Lightly salt the pasta water to avoid over-salting the dish. Chill the salad for at least 30 minutes before serving to allow flavors to mingle. Store in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer, Main Course, Side Dish
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 355 kcal
Sugar: 1.2 g
Sodium: 635 mg
Fat: 20.2 g
Saturated Fat: 4.5 g
Unsaturated Fat: 15.7 g
Trans Fat: 0 g
Carbohydrates: 30.1 g
Fiber: 2.1 g
Protein: 7.6 g
Cholesterol: 14.8 mg

Keywords: pasta salad, dirty martini, olive salad, summer side dish, vegetarian