This Amazing Olive Pasta Salad is a delicious, Mediterranean-inspired dish that’s perfect for summer gatherings, picnics, or as a side dish for any meal. Packed with two types of olives, sun-dried tomatoes, creamy mozzarella, and a tangy homemade dressing, this pasta salad is bursting with flavor. It’s easy to make, and the combination of ingredients creates a satisfying dish that’s sure to impress.
Why You’ll Love This Recipe
- Bold and Tangy Flavors: The mix of Castelvetrano and Kalamata olives, sun-dried tomatoes, and a zesty dressing gives this pasta salad a deliciously complex taste.
- Perfect for Any Occasion: Whether it’s a summer BBQ, a family gathering, or a quick lunch, this pasta salad is versatile and always a hit.
- Simple and Quick: With just a few ingredients and minimal prep, this recipe comes together in no time, making it a great go-to side dish.
Who Is This Recipe For?
This Olive Pasta Salad is perfect for anyone who loves Mediterranean flavors and enjoys a hearty, satisfying pasta dish. It’s ideal for those looking for a refreshing, yet filling side or main course that’s easy to prepare. Whether you’re an olive lover or simply looking for a new pasta salad recipe, this dish is sure to become a favorite.
Ingredients
For the Pasta Salad:
- 16 oz rotini, uncooked
- 1 cup pitted Castelvetrano olives, sliced
- 1 cup pitted Kalamata olives, sliced
- ½ cup sun-dried tomatoes, chopped
- 8 oz mozzarella cheese, cut into cubes
- ⅓ cup Parmesan cheese, grated
For the Dressing:
- ¼ cup olive oil
- 2 tbsp sun-dried tomato oil, reserved from the jar of sun-dried tomatoes
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ tsp red pepper flakes
- Salt and pepper, to taste
Kitchen Equipment You’ll Need
- Large pot for cooking pasta
- Large salad bowl
- Small mixing bowl for dressing
- Whisk or fork
- Knife and cutting board
Step-by-Step Directions
1. Cook the Pasta
Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add 16 oz of rotini and cook according to the package directions until al dente. Once the pasta is cooked, drain and rinse it under cold water to stop the cooking process. Transfer the chilled, cooked pasta to a large salad bowl.
2. Prepare the Salad Ingredients
Add 1 cup of sliced Castelvetrano olives, 1 cup of sliced Kalamata olives, ½ cup of chopped sun-dried tomatoes, 8 oz of cubed mozzarella cheese, and ⅓ cup of grated Parmesan cheese to the bowl with the cooked rotini. Toss gently to combine.
3. Make the Dressing
In a small mixing bowl, whisk together:
- ¼ cup olive oil
- 2 tbsp of the reserved sun-dried tomato oil
- 2 tbsp red wine vinegar
- 2 cloves of minced garlic
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ tsp red pepper flakes
Season the dressing with salt and pepper to taste, adjusting to your preference.
4. Combine and Chill
Pour the prepared dressing over the pasta salad mixture in the large bowl. Gently toss everything until the pasta and vegetables are evenly coated with the dressing.
5. Serve
Store the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy the bright, Mediterranean flavors of this delicious Olive Pasta Salad!
Tips and Tricks
- Use Freshly Grated Parmesan: Freshly grated Parmesan cheese will give your salad a more robust flavor compared to pre-grated options.
- Adjust the Spice: If you prefer a milder salad, reduce or omit the red pepper flakes.
- Let It Chill: Allowing the salad to chill before serving helps the flavors blend together, making each bite more flavorful.
