Dirty Martini Pasta Salad (Print Version)
Refreshing pasta salad with green olives, feta cheese, and a tangy olive brine dressing.
# Ingredients:
Pasta
01 -
8 ounces pasta of choice (use gluten-free if needed)
Olives and Cheese
02 -
1 cup pitted large green olives, roughly chopped
03 -
100 grams feta cheese, cubed or blue cheese crumbles
Dressing
04 -
⅓ cup extra virgin olive oil
05 -
¼ cup olive brine
06 -
1 clove garlic, minced
07 -
Zest of ½ lemon
08 -
Juice of ¼ lemon
09 -
Black pepper, to taste
# Instructions:
01 -
Boil lightly salted water and cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
02 -
In a small jar, combine olive oil, olive brine, minced garlic, lemon zest, lemon juice, and black pepper. Shake well to emulsify.
03 -
In a large bowl, toss cooked pasta with chopped olives and feta cheese. Pour dressing over and mix thoroughly. Adjust seasoning with additional pepper, lemon juice, or salt as needed.
04 -
Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.
# Notes:
01 -
Salt the pasta water lightly and avoid adding extra salt to the salad until tasting because olives and feta add sufficient saltiness.
02 -
Any olive variety may be used, though green olives offer a classic martini flavor.
03 -
Store leftovers in an airtight container refrigerated for up to 3 days and let sit at room temperature for 15 minutes before serving for best texture.