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.
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.
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.