Description
Amazing Olive Pasta Salad
This delicious Olive Pasta Salad is perfect for summer picnics or casual gatherings. It features a medley of Castelvetranos and Kalamata olives, sun-dried tomatoes, mozzarella, and parmesan, all tossed in a tangy vinaigrette. The great thing about pasta salads is their versatility—feel free to add your favorite veggies or switch up the type of pasta! Plus, it gets better as it sits, making it ideal for prepping ahead.
16 oz rotini, uncooked
1 cup pitted Castelvetranos olives, sliced
1 cup pitted Kalamata olives, sliced
½ cup sun-dried tomatoes, chopped
8 oz mozzarella cheese, cubed
⅓ cup parmesan cheese, grated
Dressing:
¼ cup olive oil
2 tbsp sun-dried tomato oil
2 tbsp red wine vinegar
2 cloves garlic, minced
1 tsp dijon mustard
1 tsp honey
½ tsp red pepper flakes
Salt, pepper to taste
Directions:
1. Cook rotini in salted boiling water, then drain and rinse.
2. Combine pasta, olives, sun-dried tomatoes, mozzarella, and parmesan in a large bowl.
3. Whisk all dressing ingredients together and pour over the salad.
4. Stir until well combined and refrigerate before serving.
Prep Time: 20 mins
Kcal: 320 per serving
Step-by-Step Guide
Follow these detailed instructions for the perfect pasta salad every time. First, bring a large pot of generously salted water to a rolling boil. Cook the rotini according to package directions for al dente pasta, as overcooked pasta will become mushy. Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process and cool it down. This ensures your salad stays fresh and the pasta doesn’t absorb all the dressing. While the pasta cools, prepare your ingredients: slice the olives, chop the sun-dried tomatoes, and cube the mozzarella. In a small bowl, vigorously whisk together all dressing ingredients until fully emulsified. In your large serving bowl, combine the cooled pasta, olives, tomatoes, and cheeses. Pour the dressing over the top and use a large spoon or spatula to fold everything together until evenly coated. Cover and refrigerate for at least one hour before serving to allow the flavors to meld.
Serving Suggestions
This Olive Pasta Salad is incredibly versatile. Serve it as a hearty main dish for a light lunch, or as a standout side at your next barbecue alongside grilled chicken or burgers. For a beautiful presentation, garnish with fresh basil leaves or a sprinkle of extra parmesan and red pepper flakes. It pairs wonderfully with crusty garlic bread and a crisp white wine like Sauvignon Blanc. This salad is also perfect for meal prep—portion it into containers for easy, flavorful lunches throughout the week.
How-to Summary
In short: Cook and cool rotini pasta. Combine it with sliced Castelvetrano and Kalamata olives, chopped sun-dried tomatoes, cubed mozzarella, and grated parmesan. Whisk together a tangy vinaigrette of olive oil, sun-dried tomato oil, red wine vinegar, garlic, dijon, honey, and spices. Toss the dressing with the salad, then chill before serving to enhance the flavors.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. This salad tastes even better the next day as the flavors have more time to develop. Store it covered in the refrigerator for up to 3 days.
What pasta can I use instead of rotini? Any short pasta with good texture works well. Fusilli, farfalle (bow-tie), or penne are excellent choices for holding the chunky ingredients and dressing.
How can I make this recipe vegetarian? It already is vegetarian! Just ensure your parmesan cheese is made without animal rennet if following a strict vegetarian diet.
Can I add protein to make it a complete meal? Yes. Grilled chicken breast, chickpeas, or canned tuna (drained) are fantastic additions that turn this side into a hearty main course.
My salad seems dry after chilling. What happened? Pasta continues to absorb liquid. Simply whisk together a tablespoon each of olive oil and vinegar and gently fold it into the salad before serving to refresh it.
Common Mistakes to Avoid
Avoid using hot or warm pasta, as it will make the cheese melt and the salad soggy. Always rinse and cool the pasta completely. Do not skip the chilling time; serving it immediately means the flavors won’t have blended. Be cautious with salt when seasoning, as the olives, cheeses, and sun-dried tomatoes already contribute significant saltiness. Taste after mixing before adding more. Finally, don’t cut the mozzarella too small, or it may disappear into the salad.
Conclusion
This Amazing Olive Pasta Salad is a reliable, crowd-pleasing recipe that combines bold Mediterranean flavors with the convenience of a make-ahead dish. Its balance of tangy, salty, and creamy elements makes it a standout at any gathering. By following the step-by-step guide and heeding the common mistakes, you’ll create a perfect pasta salad every time. Feel empowered to customize it with your favorite ingredients—it’s a versatile foundation for endless delicious variations.