Effortless Martini Pasta Salad (Print Version)
# Ingredients:
→ Base Pasta Layer
01 -
8 ounces of any pasta you like (try Mafalda Corta for a unique option)
→ Flavorful Add-ins
02 -
4 ounces feta chunks (swap for blue cheese crumbles if you want it tangier)
03 -
1 cup of big green olives, pitted and roughly chopped
→ Dressing Ingredients
04 -
1 teaspoon of fresh lemon zest and 2 teaspoons lemon juice
05 -
1 whole garlic clove, minced finely
06 -
1/3 cup good olive oil
07 -
Black pepper ground fresh, add as much as you prefer
08 -
1/4 cup brine from your olive jar
# Instructions:
01 -
Fill a big pot with lightly salted water. Bring it to a boil, throw in your pasta, and cook it as the packaging says. Once it’s the perfect texture, drain it and rinse under cold water so it stops cooking and doesn’t clump up.
02 -
Grab a small jar with a lid and combine your olive oil, olive brine, garlic, lemon zest, some lemon juice, and ground black pepper. Shake it like crazy until it’s blended and smooth.
03 -
In a big mixing bowl, add your cooled-down pasta, chopped olives, and feta chunks. Drizzle your tasty dressing over it, and gently mix it all together so every bite has that awesome flavor.
04 -
Sample the salad, and tweak it until it’s just right for you. Need a little lemony zing? Add more juice. Want extra spice? Grind more pepper. Careful with salt though—it’s already quite salty.
# Notes:
01 -
Only add a tiny bit of salt to the cooking water because the brine and feta are already salty enough.
02 -
Try other kinds of olives if green isn’t your thing—they all work.
03 -
If gluten-free is what you need, just use a gluten-free pasta.
04 -
Stick the salad in the fridge for half an hour before eating. The chill brings out all the flavors nicely!
05 -
Leftovers stored in a closed container in your fridge will stay good for three days.