Olive Pasta Salad is a delightful dish that brings together fresh ingredients and vibrant flavors. It’s simple to make and perfect for any occasion, whether it’s a family gathering or a quick lunch at home. This salad is a great way to enjoy pasta and veggies together!
Why Make This Recipe
This Olive Pasta Salad is not only tasty but also incredibly easy to whip up. It’s a fantastic choice for busy days when you want something light yet filling. The best part? You can prepare it ahead of time and enjoy it later. Everyone loves it, and it’s always a hit at parties!
How to Make Olive Pasta Salad
Ingredients:
- 8 ounces rotini pasta, cooked and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup green olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and pepper to taste
Directions:
- In a large salad bowl, combine the cooked rotini, cherry tomatoes, black olives, green olives, red onion, feta cheese, and fresh parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper.
- Pour the dressing over the pasta mixture and toss well to coat everything evenly.
- Refrigerate for at least 30 minutes to chill and let the flavors blend.
- Serve chilled as a refreshing side dish or a light main course.
How to Serve Olive Pasta Salad
This salad is best served chilled. You can add it to a picnic spread, serve it at a barbecue, or enjoy it as a quick meal by itself. Pair it with some crusty bread or a glass of iced tea for a perfect summer lunch.
How to Store Olive Pasta Salad
To keep your Olive Pasta Salad fresh, store it in an airtight container in the refrigerator. It can last for up to 3 days. Just give it a good stir before serving, as the dressing may settle at the bottom.
Tips to Make Olive Pasta Salad
- Make sure to cook the pasta al dente so it doesn’t get mushy in the salad.
- Feel free to add your favorite veggies like bell peppers or cucumbers for extra crunch.
- For added flavor, let it sit in the fridge longer than 30 minutes, if time allows!
Variations
You can customize your Olive Pasta Salad by adding proteins such as grilled chicken or chickpeas. You can also swap the feta cheese for mozzarella or omit it completely for a dairy-free version.
FAQs
1. Can I use any type of pasta?
Yes, you can use any pasta shape you like, but rotini holds the dressing well.
2. Is this salad vegan?
If you omit the feta cheese, this salad can easily be made vegan.
3. Can I prepare this salad in advance?
Absolutely! This salad tastes even better after it has time to chill and the flavors blend together, making it perfect for meal prep.
Olive Pasta Salad
Equipment
- Large Salad Bowl
- Small Bowl
Ingredients
Ingredients
- 8 ounces rotini pasta cooked and drained
- 1 cup cherry tomatoes halved
- 1/2 cup black olives sliced
- 1/2 cup green olives sliced
- 1/4 cup red onion finely chopped
- 1/4 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine the cooked rotini, cherry tomatoes, black olives, green olives, red onion, feta cheese, and fresh parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper.
- Pour the dressing over the pasta mixture and toss well to coat everything evenly.
- Refrigerate for at least 30 minutes to chill and let the flavors blend.
- Serve chilled as a refreshing side dish or a light main course.