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Pasta & Olives Salad

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25min

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6 servings

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This refreshing and flavorful pasta and olives salad is a perfect side dish for summer picnics or barbecues. Cooked pasta is tossed with a tangy lemon vinaigrette, mixed with briny olives, fresh herbs, and crisp vegetables. This easy-to-make salad is sure to become a crowd-pleaser at your next gathering.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
3 g
Allergen Content

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Ingredients

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Steps

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1
Cook the pasta

Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process. Set aside.

2
Prepare the olives and vegetables

While the pasta is cooking, pit and roughly chop 1 cup of Kalamata olives. Halve 1 cup of cherry tomatoes. Finely dice 1 small red onion and 1 medium cucumber.

3
Prepare the vinaigrette

Zest and juice 1 large lemon. In a small bowl, whisk together the lemon zest, lemon juice, 1/4 cup of olive oil, 1 tablespoon of Dijon mustard, 2 minced garlic cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

4
Prepare the herbs

Roughly chop 1/2 cup of fresh basil leaves and 1/4 cup of fresh parsley.

5
Assemble the salad

In a large bowl, combine the cooked pasta, chopped olives, halved cherry tomatoes, diced red onion, diced cucumber, and chopped herbs. Pour the lemon vinaigrette over the salad and toss until all the ingredients are well coated.

6
Chill and serve

Cover the bowl with plastic wrap and refrigerate the pasta and olives salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

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