Description
A refreshing and flavorful pasta salad inspired by the classic Dirty Martini, featuring olives, feta cheese, and a zesty dressing.
Ingredients
Scale
- ½ pound pasta of choice (e.g., Mafalda Corta, fusilli, or farfalle)
- 1 cup pitted large green olives, roughly chopped
- 100 g feta cheese, cubed or crumbled
- ⅓ cup extra virgin olive oil
- ¼ cup olive brine (from the jar of olives)
- 1 clove fresh garlic, minced
- Zest of half a lemon
- Juice of ¼ lemon
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta in a large pot of lightly salted boiling water according to the package instructions until al dente. Drain and rinse the pasta with cold water to stop the cooking process and cool it down.
- In a small mason jar or bowl, prepare the dressing by combining the olive oil, olive brine, minced garlic, lemon zest, lemon juice, and a generous amount of freshly ground black pepper. Shake or whisk until well combined.
- In a large mixing bowl, combine the cooked and cooled pasta, chopped green olives, and cubed feta cheese.
- Pour the dressing over the pasta mixture and toss gently to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional black pepper or lemon juice if desired.
- Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
Notes
- For a vegan version, substitute feta cheese with a plant-based alternative.
- Feel free to add other ingredients like cherry tomatoes or cucumbers for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg