Description
This Dirty Martini Pasta Salad combines al dente pasta with briny green olives, tangy feta cheese, and a zesty lemon-olive oil dressing infused with olive brine and garlic. Perfectly seasoned with black pepper and served chilled, it’s a refreshing and flavorful salad ideal for lunches, picnics, or light dinners.
Ingredients
Scale
Main Ingredients
- ½ pound pasta of choice
- 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 half a lemon
- Juice of ¼ lemon
- Black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of lightly salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool it down and stop further cooking.
- Prepare the Dressing: In a small mason jar or bowl, combine the extra virgin olive oil, olive brine, minced garlic, lemon zest from half a lemon, juice from a quarter of a lemon, and a generous amount of black pepper. Close the jar tightly and shake vigorously until the dressing is well combined.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and cooled pasta, chopped green olives, and feta cheese cubes. Pour the prepared dressing over the salad and toss thoroughly to ensure every bite is coated.
- Adjust Seasoning and Serve: Taste the salad and add more black pepper, lemon juice, or salt if necessary. Chill the salad for at least 30 minutes to let the flavors meld before serving. Enjoy chilled.
Notes
- Lightly salt the pasta water as olive brine and feta cheese add significant saltiness to the dish; avoid adding extra salt until after tasting.
- Green olives are traditional for this salad, but you can substitute with any olive variety preferred.
- Gluten-free pasta works well if dietary restrictions require it.
- Chilling the salad for at least 30 minutes enhances flavor mingling and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; allow the salad to sit at room temperature for 15 minutes before serving to improve texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
