Name: Dirty Martini Pasta Salad Recipe
Prep time: 10 min
Cook time: PT-489507H10M29S
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1/2 pound pasta of choice; 1 cup pitted large green olives, roughly chopped; 100 g feta cheese, cubed (or blue cheese crumbles); 1/3 cup extra virgin olive oil; 1/4 cup olive brine; 1 clove fresh garlic, minced; Zest of half a lemon; Juice of 1/4 lemon; Black pepper, to taste

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Introduction

Dirty Martini Pasta Salad is a vibrant and tangy dish inspired by the classic cocktail flavors. It combines briny olives, creamy feta, and a zesty lemon-garlic dressing tossed with tender pasta for a fresh and satisfying meal or side.

A close-up view of a white bowl filled with pasta made from small, flat, square-shaped pieces with ruffled edges, all pale yellow in color. Mixed evenly throughout the pasta are green olives stuffed with small pieces of red pepper, and small white cubes of soft cheese, both floating atop and slightly embedded in the pasta. The dish has a light coating of oil giving a slight shine, and is sprinkled with coarse ground black pepper for texture and contrast. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 pound pasta of choice
1 cup pitted large green olives, roughly chopped

100 g feta cheese, cubed (or blue cheese crumbles)
1/3 cup extra virgin olive oil

1/4 cup olive brine
1 clove fresh garlic, minced

Zest of half a lemon
Juice of 1/4 lemon
Black pepper to taste

Instructions

Step 1: Cook the pasta in a large pot of lightly salted boiling water following the package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking and cool it down.
Step 2: Prepare the dressing by combining the extra virgin olive oil, olive brine, minced garlic, lemon zest, lemon juice, and a generous amount of black pepper in a small jar. Seal it tightly and shake vigorously until thoroughly mixed.
Step 3: In a large bowl, combine the cooled pasta, chopped green olives, and cubed feta cheese. Pour the dressing over the salad and toss gently to coat everything evenly.

Step 4: Taste the salad and adjust the seasoning with additional black pepper, lemon juice, or salt if needed. Serve immediately or chill before serving for a refreshing taste.

Tips & Variations

For an extra punch, add a splash of dry vermouth to the dressing to echo the classic dirty martini flavor.
Swap feta for blue cheese crumbles if you prefer a stronger, tangier taste.

Add chopped fresh herbs like parsley or basil for a bright herbal note.
Use short pasta shapes like penne or rotini which hold the dressing well.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It is best served chilled or at room temperature. Before serving, give it a quick toss and add a bit more olive oil or lemon juice if it seems dry.

How to Serve

The image shows a white bowl filled with short, wavy-edged pasta pieces that are light yellow and soft in texture. Scattered throughout the pasta are whole green olives stuffed with red pimento, adding a smooth and shiny green and red detail. There are also small cubes of white cheese, likely feta, placed evenly on top, creating a contrast with the pasta and olives. The dish is sprinkled with coarse black pepper, adding small black specks across the surface. The bowl sits on a white marbled surface, highlighting the food’s colors and texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it actually tastes better after the flavors meld for a few hours. Make it up to a day in advance and store it covered in the fridge.

What type of olives work best?

Large green olives such as Castelvetrano or manzanilla are ideal because they have a mild, buttery flavor and firm texture that complements the pasta well.