Introduction

Alright, friend, pull up a chair! Ever have those moments when you want something that feels a little fancy, a little sophisticated, but you also want dinner on the table in about 20 minutes flat? Yeah, me too. That’s where this Dirty Martini Pasta Salad swoops in to save the day. It takes the bold, briny flavors of your favorite cocktail and turns them into a ridiculously easy, incredibly satisfying pasta dish that’s perfect for a quick weeknight meal or impressing your friends without breaking a sweat. Trust me, this one’s a keeper.

Why You’ll Love This Recipe

Fast: Seriously speedy, perfect for busy nights.
Easy: No complicated steps, just simple mixing.
Giftable: Makes a fantastic potluck dish or a thoughtful meal for a friend.
Crowd-pleasing: Briny, salty, and utterly addictive flavors everyone will adore.

Ingredients

Gather ’round the pantry! Here’s what you’ll need for this little bit of briny magic:

1 clove Fresh garlic: Just one little clove packs a punch! We’ll use it raw for that vibrant kick.
1 Preserved Lemon: Oh, this is the secret weapon! Briny, floral, and utterly unique. We’re using the rind here, finely chopped. If you don’t have preserved lemon, a little fresh lemon zest and a pinch of salt can sort of substitute, but preserved is truly special.
1/4 cup Olive brine: This is the “dirty” part! The salty liquid from your jar of olives adds incredible depth. Don’t skip it!
1 cup Large pitted green olives: The stars of the show! Slice or halve these beauties. Use good quality ones; it makes a difference.
1/2 lb Pasta: Any small-to-medium shape works well here – fusilli, farfalle (bowties), rotini, or even penne. Something with nooks and crannies to catch the dressing is perfect.
Black pepper: Freshly ground, please! It adds a lovely counterpoint to the salty brine.
1/3 cup Extra virgin olive oil: The base of our simple dressing. Use a good quality olive oil for the best flavor.
100 g Feta cheese: Crumbled feta adds a creamy, salty tang that pairs beautifully with the olives and brine.

How to Make It

Okay, let’s get cooking! This is seriously straightforward, I promise.

Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. You want it cooked through but still with a slight bite.
Drain & Cool: Once cooked, drain the pasta well. Give it a quick rinse under cool water or let it sit in the colander for a few minutes to cool down slightly. We don’t want it steaming hot when we add the dressing and feta.
Prep the Flavor Bomb: While the pasta is cooking and cooling, let’s build our flavor base. Finely mince or grate your garlic clove into a large bowl. Very finely chop the rind of your preserved lemon (discard any pulp or seeds). Add the olive brine and the extra virgin olive oil to the bowl with the garlic and preserved lemon.
Season the Dressing: Give the dressing mixture a good whisk to combine. Add a generous grinding of black pepper. Taste it! It should be salty and briny with hints of garlic and lemon.
Prep the Olives: If your olives aren’t already sliced, go ahead and slice them in half or into thirds.
Combine Everything: Add the slightly cooled pasta and the sliced olives to the bowl with the dressing. Toss everything gently but thoroughly to coat the pasta evenly.
Add the Feta: Gently crumble the feta cheese directly into the pasta salad. Give it another gentle toss to distribute the feta without breaking it up too much.
Chill (Optional but Recommended): For the best flavor, cover the bowl and pop it in the fridge for at least 15-30 minutes to let the flavors meld. It gets even better as it sits!
Serve: Serve at room temperature or chilled. Give it a final grind of black pepper just before serving if you like.

Substitutions & Additions

Want to play around? Here are a few ideas to make this salad your own:

Spice It Up: Add a pinch of red pepper flakes to the dressing for a little heat.
Herbs: Fresh parsley, dill, or chives would be lovely stirred in at the end.
Different Cheese: Cubed mozzarella, goat cheese, or even shave some Parmesan over the top.
Protein Boost: Add some grilled chicken, shrimp, or even canned chickpeas for a more substantial meal.
Other Briny Bits: Capers would be a fantastic addition alongside the olives and preserved lemon.

Tips for Success

Don’t Overcook the Pasta: Soggy pasta is a no-go in pasta salad. Cook it to al dente for the best texture.
Cool the Pasta: Adding hot pasta to the dressing can make the oil separate and melt the feta too much. Letting it cool slightly is key.
Finely Chop the Preserved Lemon: You want little bursts of flavor, not big chunks of rind.
Taste and Adjust: Always taste your dressing and the final salad. You might want a little more pepper or even a tiny splash more brine depending on your olives.
Prep Ahead: You can make the dressing ahead of time and store it in the fridge. Cook the pasta, combine everything, and add the feta just before serving for the freshest texture.

How to Store It

This pasta salad stores beautifully! Pop any leftovers in an airtight container and keep it in the refrigerator. It will last for 3-4 days. The flavors actually get better as they sit, though the feta might soften a little over time. Give it a stir before serving leftovers.

FAQs

Can I use black olives? While green olives and their brine are traditional for a “dirty martini” flavor, you could substitute or use a mix if you prefer, but the flavor profile will change.
What if I can’t find preserved lemons? They can be tricky to find! As mentioned, a little fresh lemon zest and a pinch of salt can offer a hint of that bright, salty lemon flavor, but preserved lemons are truly unique. Look for them in the international aisle or specialty stores.
Is this salad really strong? It’s definitely flavorful and briny, thanks to the olives, brine, and preserved lemon. If you’re sensitive to salty flavors, you can start with a little less brine and add more to your taste.
What pasta shape is best? Anything with texture like fusilli, rotini, or farfalle is great because the dressing clings well. Penne or even orecchiette would work too!

Dirty Martini Pasta Salad

This dish takes the bold, briny flavors of your favorite cocktail and turns them into a ridiculously easy, incredibly satisfying pasta dish that's perfect for a quick weeknight meal or impressing your friends without breaking a sweat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Equipment

Large pot
Colander
Large bowl
Whisk

Ingredients

Main Ingredients

1 clove Fresh garlic Just one little clove packs a punch! We'll use it raw for that vibrant kick.
1 Preserved Lemon rind used, finely chopped. discard any pulp or seeds
0.25 cup Olive brine The salty liquid from your jar of olives
1 cup Large pitted green olives sliced or halved
0.5 lb Pasta Any small-to-medium shape works well here – fusilli, farfalle (bowties), rotini, or even penne.
0.33 cup Extra virgin olive oil The base of our simple dressing. Use a good quality olive oil for the best flavor.
100 g Feta cheese Crumbled feta adds a creamy, salty tang that pairs beautifully with the olives and brine.
Black pepper Freshly ground, please! It adds a lovely counterpoint to the salty brine.
Salt for pasta water

Instructions

Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. You want it cooked through but still with a slight bite.
Once cooked, drain the pasta well. Give it a quick rinse under cool water or let it sit in the colander for a few minutes to cool down slightly. We don't want it steaming hot when we add the dressing and feta.
While the pasta is cooking and cooling, let's build our flavor base. Finely mince or grate your garlic clove into a large bowl. Very finely chop the rind of your preserved lemon (discard any pulp or seeds). Add the olive brine and the extra virgin olive oil to the bowl with the garlic and preserved lemon.
Give the dressing mixture a good whisk to combine. Add a generous grinding of black pepper. Taste it! It should be salty and briny with hints of garlic and lemon.
If your olives aren't already sliced, go ahead and slice them in half or into thirds.
Add the slightly cooled pasta and the sliced olives to the bowl with the dressing. Toss everything gently but thoroughly to coat the pasta evenly.
Gently crumble the feta cheese directly into the pasta salad. Give it another gentle toss to distribute the feta without breaking it up too much.
For the best flavor, cover the bowl and pop it in the fridge for at least 15-30 minutes to let the flavors meld. It gets even better as it sits!
Serve at room temperature or chilled. Give it a final grind of black pepper just before serving if you like.

Notes

Tips for Success: Cook pasta to al dente; Cool pasta slightly before adding dressing and feta; Finely chop preserved lemon rind; Taste and adjust seasoning (especially pepper and brine). Can prep dressing ahead.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Flavors deepen as it sits. Stir before serving leftovers.
Adjustments: If sensitive to salty flavors, start with less brine and add more to your taste.