Description
A delightful pasta salad that combines briny olives with creamy dressing for a refreshing summer dish.
Ingredients
Scale
- 8 ounces fusilli or rotini pasta
- 1 cup green olives, sliced
- 1/2 cup creamy dressing (ranch or mayo)
- 2 tablespoons olive brine
- 1 tablespoon chopped fresh herbs (parsley or dill)
- Salt and pepper to taste
Instructions
- Cook the pasta: Fill a large pot with salted water and bring it to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and cool completely.
- Combine the ingredients: In a large mixing bowl, toss together cooled pasta, sliced olives, creamy dressing, olive brine, and chopped herbs. Mix gently with a spatula or tongs.
- Season: Taste and adjust with salt and pepper as needed.
- Chill: Cover and refrigerate for at least 30 minutes to meld the flavors.
- Serve: Give it a quick stir before serving and garnish with fresh herbs.
Notes
Make-ahead tips: This pasta salad can be made a day in advance to enhance flavors. It lasts in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: pasta salad, dirty martini, summer food, picnic, easy recipe