Effortless Martini Pasta Salad

Briny feta and punchy green olives get tossed with tender pasta and a zippy olive brine dressing for a mashup that channels all the fun of a dirty martini. Expect a salad bursting with bright, bold flavor—perfect for hot days or tossing in your lunch bag. The combo of chewy noodles, salty olives, and creamy cheese means everyone keeps going back for more.

This viral sensation popped up while I was deep in social media scroll mode. Instantly, I knew my love for olives needed to meet this dish. After playing with the mix to boost that martini vibe, it turned into my signature summer bring-along. Friends now insist I bring this salad every time—and they're usually sipping actual dirty martinis with it for a killer pairing.

Irresistible Ingredients

• Feta cheese: Creamy and a little tangy, it softens those punchy olive flavors—a brined Greek feta is ideal for great texture and taste.
• Short pasta: Go for shapes like rotini or mafalda corta with lots of grooves—these grab all the sauce so you get flavor in every bite.
• Green olives: This is where the dirty martini magic happens—use buttery Castelvetrano or your favorite, just grab the good stuff.

Simple How-To

Get Your Water Ready

Fill a huge pot with lots of water—think at least 4 quarts per pasta pound so the noodles can dance around. Toss in about 1 tablespoon of kosher salt for each quart. Wait for big, rolling bubbles before you add noodles.

Choosing Pasta

Pick smaller, twisty pasta like rotini or mafalda corta with nooks so they hold plenty of dressing. Gluten-free? Try rice or chickpea noodles—they stay sturdy after chilling.

Timing the Pasta

Drop your pasta in fast, give it a good stir so nothing sticks, and cook it about one minute less than what the box says. You want it a little chewy so the salad holds up later.

Chilling It Fast

Once you hit the right bite, dump out the hot water and rinse the pasta under cold water while tossing so it stops cooking and gets rid of extra starch.

Prepping Olives

Chop or quarter about a cup of green olives. Don’t stress about perfection—just cut them up so the flavor goes everywhere.

Cheese Prep

Blot your feta with a paper towel to dry it off a bit. Chop it into half-inch cubes for nugget bites, or crumble it all up to spread throughout.

Mixing the Sauce

Into a jar, pour in a third cup olive oil, a quarter cup olive brine, squeeze and zest your lemon, sprinkle a bit of black pepper, and toss in a clove of garlic (minced). Screw the lid on tight and give it a wild shake until it’s all one thing.

Getting It Together

Put cooled pasta, olives, and feta into a big mixing bowl. Drizzle the dressing all over, then toss just enough for everything to get coated.

Tasting and Tweaking

Try a forkful, then add more pepper, lemon, or salt if you want. Stir after every little tweak.

Letting It Chill

Cover the bowl and pop it in the fridge for at least half an hour—a few hours is even better so the flavors hang out together.

Ready to Serve

Take it out about 15 minutes before eating. Give another toss and maybe add more olives, lemon zest, or a crack of pepper for a fancy finish.

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One of my buddies was super skeptical about a cocktail-style pasta until she tried it at lunch one random weekday. By bite two (and asking for how I made it), she was sold—the weirdest ideas often turn out the best. Now she brings it to every book club, and her friends expect book talks plus this wild, salty salad.

Showstopper for Gatherings

This offbeat salad totally shines at parties. It saves stress because you make it ahead, and honestly, it only gets tastier after sitting. No frantic prep needed—the flavors mellow and blend together while you hang with your guests.

Season Switch-Ups

This idea adapts to the time of year so easily. Toss in cherry tomatoes when it's hot, or go for roasted red peppers in the chillier months for a pop of color and warmth.

Mix-and-Match Pairings

This one's happy with grilled chicken, shrimp, or chickpeas. Steak works too—the tangy salty bite cuts through a juicy strip like a dream.

Allergy Friendly

It’s a breeze to swap in gluten-free noodles like lentil pasta. For dairy-free, try a vegan feta. You won’t lose the spirit of the dish.

Lunch to Go

Want it for work or school? Just split portions into containers and bring a side of extra feta or fresh herbs—lets everyone jazz up their own bowl at lunchtime.

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Time after time in my kitchen, this pasta with a cocktail twist proves the wildest ideas stick around for good reasons. What started as a fun new thing quickly became my can't-fail staple. It always impresses, both in taste and how easy it is to prep ahead.

Frequently Asked Questions

→ Can I prep this Martini Pasta Salad ahead?

Absolutely! Making it a bit before serving lets the flavors really work in. Chill it sealed for three days max. For the best taste, let it sit out a bit before you dig in.

→ Which pasta types are great here?

Mafalda Corta’s ruffly sides catch the good stuff, but rotini, bow ties, penne, or orecchiette hold up too. Going gluten-free? Any short gluten-free noodle you like will work, just cook following the package.

→ Not into feta? Got a swap?

Try blue cheese crumbles, goat cheese for zest, mild mozzarella or creamy havarti. Skipping cheese altogether? Dice up ripe avocado and toss it in just before serving.

→ Can I toss in protein for a full meal?

Sure thing! Grilled chicken, tuna, shrimp, or salami all go well. If you want veggie options, pop in chickpeas, white beans, or tofu marinated in some of the dressing.

→ Good sides for Martini Pasta Salad?

Perfect with grilled chicken or fish at a backyard hang. Try it next to Mediterranean snacks like hummus, grilled veggies, or a Greek salad. Or just pair with crunchy bread and a cold glass of white.