Description
This Dirty Martini Pasta Salad is a vibrant and tangy dish combining al dente pasta with briny green olives, creamy feta cheese, and a zesty lemon-olive oil dressing infused with garlic. Perfectly balanced with the savory notes of olive brine and the freshness of lemon, this pasta salad is a refreshing and flavorful option for lunch or a light dinner.
Ingredients
Scale
Pasta
- ½ pound pasta of choice
Salad Add-ins
- 1 cup pitted large green olives, roughly chopped
- 100 g feta cheese, cubed or blue cheese crumbles
Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup olive brine
- 1 clove fresh minced garlic
- Zest of ½ lemon
- Juice of ¼ lemon
- Black pepper to taste
Instructions
- Cook the pasta. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare the dressing. In a small mason jar or bowl, combine the extra virgin olive oil, olive brine, minced garlic, lemon zest, lemon juice, and a generous amount of black pepper. Close the jar tightly and shake vigorously until the dressing is well emulsified.
- Combine the salad. In a large mixing bowl, add the cooked and cooled pasta, roughly chopped green olives, and feta cheese cubes. Pour the prepared dressing over the mixture and toss gently but thoroughly to coat all ingredients evenly.
- Adjust seasoning and serve. Taste the pasta salad and add more black pepper, lemon juice, or salt only if necessary. Serve immediately or chill for at least 30 minutes to let the flavors meld together for a tastier experience.
Notes
- Very lightly salt the pasta water as the olive brine and feta cheese provide sufficient saltiness; avoid adding salt to the salad until after tasting.
- Green olives are classic for a martini flavor, but you can substitute with other olive varieties if preferred.
- The pasta originally used is Mafalda Corta by Garofalo, but any pasta shape works. Use gluten-free pasta if required.
- Chilling the salad for at least 30 minutes enhances the flavor melding.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for 15 minutes before serving for the best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
