Description
This Dirty Martini Pasta Salad is a briny, bold, and refreshing twist on a classic pasta dish, inspired by the iconic cocktail. Packed with green olives, creamy feta, a zesty olive-brine dressing, and tender pasta, it’s the perfect summer salad for olive lovers. Whether served at a BBQ, picnic, or as a meal-prep lunch, this easy 20-minute dish brings a touch of elegance to any occasion.
Ingredients
For the Pasta Salad:
- ½ pound pasta (Mafalda Corta, fusilli, rotini, or any short pasta)
- 1 cup green olives, pitted and roughly chopped (Manzanilla, Castelvetrano, or Cerignola)
- 100g feta cheese, cubed (or substitute with blue cheese or goat cheese)
For the Olive-Brine Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup olive brine (from the olive jar)
- 1 clove garlic, minced
- Zest of ½ lemon
- Juice of ¼ lemon
- Black pepper, to taste
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and rinse with cold water to stop the cooking process.
Step 2: Make the Dressing
- In a mason jar or small bowl, whisk together olive oil, olive brine, garlic, lemon zest, lemon juice, and black pepper.
- Shake or stir well to emulsify.
Step 3: Assemble the Salad
- In a large mixing bowl, combine cooled pasta, chopped olives, and feta cubes.
- Pour the olive-brine dressing over the salad and toss gently until evenly coated.
Step 4: Chill & Serve
- For the best flavor, refrigerate for at least 30 minutes before serving.
- Garnish with additional feta crumbles or fresh herbs, if desired.
Notes
- For a stronger martini flavor, add a splash of dry vermouth to the dressing.
- Make it heartier by adding grilled chicken, shrimp, or chickpeas.
- For a gluten-free option, use chickpea, lentil, or rice-based pasta.
- To make it vegan, use dairy-free feta or marinated tofu cubes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean, American