Dirty Martini Pasta Salad (Print Version)
# Ingredients:
→ Pasta Base
01 -
1/2 pound pasta of your choice (Mafalda Corta works beautifully)
→ Savory Mix-ins
02 -
1 cup large green olives, pitted and roughly chopped
03 -
100 grams feta cheese, cubed (or blue cheese crumbles for a bolder flavor)
→ For the Dressing
04 -
1/3 cup extra virgin olive oil
05 -
1/4 cup olive brine (from your jar of olives)
06 -
1 clove fresh garlic, finely minced
07 -
1 fresh lemon, for zest and juice
08 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Begin by bringing a large pot of very lightly salted water to a rolling boil. Cook your pasta according to package directions until al dente. Once done, drain and rinse under cold water to stop the cooking process and prevent sticking.
02 -
In a small mason jar, combine your olive oil, tangy olive brine, minced garlic, zest from half your lemon, juice from a quarter of the lemon, and a generous grinding of black pepper. Seal the jar and shake vigorously until everything is beautifully emulsified.
03 -
In a large mixing bowl, toss together your cooled pasta, roughly chopped olives, and cubes of creamy feta cheese. Pour your dressing over everything and gently toss until all the components are well-coated in the vibrant dressing.
04 -
Give your pasta salad a taste and adjust the seasoning as needed. Add more freshly ground pepper for heat, lemon juice for brightness, or, only if necessary, a pinch of salt.
# Notes:
01 -
Use very little salt in the pasta water as the olive brine and feta already contribute significant saltiness
02 -
While green olives are traditional for the martini flavor, any variety will work
03 -
For gluten-free needs, simply substitute your favorite gluten-free pasta
04 -
Allow the pasta salad to chill for at least 30 minutes before serving to let the flavors meld together
05 -
Leftovers will keep in an airtight container in the refrigerator for up to 3 days