Olive Pasta Salad

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Are you looking for a tasty and healthy meal idea? Olive pasta salad is easy to make and packed with flavor. It combines fresh vegetables, tangy olives, and a zesty dressing to make a dish you’ll enjoy. This salad is perfect for a quick lunch or a light dinner. Plus, it’s a great way to satisfy your pasta cravings without any guilt. Dive into this recipe and discover your new go-to salad.

Tool Requirements

To make this olive pasta salad, you don’t need a lot of fancy tools. It’s perfect for a quick meal.

You’ll need a large pot to cook the pasta. Make sure it’s big enough so the pasta has room to move. This helps prevent sticking.

A colander is also essential. Once the pasta is ready, you’ll use this to drain the water.

You’ll want a large mixing bowl. This is where all the ingredients will come together. A bowl with high sides works best, so you can toss everything without making a mess.

A sharp knife and a cutting board are must-haves. You’ll need them for chopping olives and other veggies. Without a sharp knife, it can get frustrating pretty quickly.

A spoon or spatula is useful for stirring ingredients in the bowl and mixing everything thoroughly.

Grab a measuring cup or spoons if you want to get the dressing measurements just right.

Finally, have a serving spoon ready if you’re planning to serve right away. It makes it easy to scoop out the salad without any hassle.

Preparing The Ingredients

To make your delicious pasta salad, start with fresh veggies. Choose crisp bell peppers, juicy cherry tomatoes, and crunchy cucumbers. Wash them well and chop into bite-sized pieces. This helps everything mix well later on.

Pasta is a key part of this dish. Use your favorite type—penne, fusilli, or farfalle. Cook it according to package directions, and don’t forget to add a pinch of salt to boiling water for flavor. Once cooked, rinse it under cold water to cool it down quickly.

Olives add a nice salty bite. Use green, black, or a mix of both for more flavor. Slice them into thin rounds to evenly distribute their taste in the salad. If you really love olives, add a few extras for good measure.

For the dressing, you’ll need olive oil, lemon juice, and a bit of Dijon mustard. Whisk these together in a small bowl until smooth. Add salt, pepper, and any herbs like basil or oregano to enhance the taste.

Optional extras can include artichoke hearts, sun-dried tomatoes, or nuts like walnuts or almonds. Prep these by chopping them into small pieces. They add unique flavors and a nice crunch.

Prepare a large bowl where everything can come together. Once combined, give it a gentle toss to mix all the ingredients evenly. Adjust seasonings if needed. Now, your olive pasta salad is ready for the next step!

Serving Suggestions

• Pair your pasta salad with some crusty bread to soak up the flavors. The bread adds a nice crunchy texture alongside the smooth, tender pasta.
• This salad also shines when served with some fresh lemon wedges. A little squeeze of lemon brings out the brightness of the olives and veggies, making each bite refreshing.
• For a bit of extra protein, consider adding some cooked chickpeas on the side. They blend in well and make the salad feel more like a complete meal. If you’re hosting, place the salad in a large bowl in the center of the table.
• Brighten up the presentation with a sprinkle of fresh herbs like basil or parsley on top. It’s not just about taste, but letting your eyes enjoy the meal too.

Storage Tips

• Keep your olive pasta salad fresh by storing it properly in the fridge. Use an airtight container to prevent it from drying out. It’s best to eat the salad within 3 to 4 days to enjoy its taste and texture.
• Before storing, make sure the pasta is cool. Warm pasta can create condensation, making the salad soggy. If you’re planning to store it for a day or two, you can add more lemon juice or vinegar to keep it fresh and zesty.
• If you want to prepare part of the salad ahead, you can store cooked pasta separately from the other ingredients. Mix everything together just before serving to maintain the best texture and flavor. Enjoy your salad more by giving it a good stir before serving after it’s been in the fridge.

Olive Pasta Salad

This black olive pasta salad is the dish you're looking for! This easy and healthy pasta salad recipe won't take long to make, is delicious, and can be stored easily for later. If you want a vegan pasta salad recipe for lunch, as a side dish, or dinner, try this one out!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings 2 servings

Calories 210 kcal

Ingredients

  

1x2x3x

• 1 bell pepper
• 10 cherry tomatoes
• 1/2 cucumber
• 1 cup of pasta penne, fusilli, or farfalle
• Pinch of salt for boiling pasta
• 1/4 cup of olives green, black, or mixed
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste
• 1/4 cup of artichoke hearts optional
• 1/4 cup of sun-dried tomatoes optional
• 2 tablespoons of walnuts or almonds optional
• Fresh herbs like basil or oregano optional

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Instructions

 

• Wash and chop bell pepper, cherry tomatoes, and cucumber into bite-sized pieces.
• Cook 1 cup of pasta according to package directions, adding a pinch of salt to the boiling water.
• Rinse cooked pasta under cold water to cool it down quickly.
• Slice 1/4 cup of olives into thin rounds.
• Whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1 teaspoon of Dijon mustard in a small bowl until smooth.
• Add salt, pepper, and any fresh herbs like basil or oregano to the dressing.
• Chop optional extras like artichoke hearts, sun-dried tomatoes, or nuts into small pieces if using.
• Prepare a large bowl and combine chopped veggies, cooled pasta, sliced olives, and any optional extras.
• Pour dressing over the salad and give it a gentle toss to mix all ingredients evenly.
• Adjust seasonings if needed.

Nutrition

Calories: 210kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.