Olive Pasta Salad 🫒
Ingredients
16 ounces of pennoni or penne pasta
2 tablespoons olive oil
olive salad
½ cup sliced garlic stuffed green olives
½ cup sliced kalamata olives
½ cup sliced castlevetrano olives
⅓ cup chopped pickled carrots
⅓ cup chopped pickled cauliflower
⅓ cup sliced pepperoncini peppers
1 cup sliced celery hearts
½ cup chopped roasted red peppers
¼ cup Peruvian pickled cherry peppers, plus some to garnish (optional)
2 tablespoons capers
1 cup chopped carrots
⅓ fresh chopped dill, plus some to garnish
⅓ cup fresh chopped parsley, plus some to garnish
2 tablespoons fresh chopped oregano, plus some to garnish
⅓ cup diced red onion
¼ cup shredded vegan parmesan cheese
4 ounces chopped vegan smoked provolone cheese
vinaigrette
⅓ cup quality olive oil (Italian or Greek, cold pressed)
¼ cup red wine vinegar
1 tablespoon whole grain mustard
2 tablespoons nutritional yeast flakes
¼ teaspoon freshly cracked black pepper
2 tablespoons tamari
2 cloves garlic, finely minced
⅓ cup sesame seeds, toasted
Instructions
Fill a large pasta pot with water, add a healthy sprinkling of sea salt, and bring to a boil. Once boiling, add the pasta noodles and boil until al dente. (While the pasta boils, you can start preparing the olive salad ingredients or making the vinaigrette.) Once the pasta is done, drain and rinse it with cold water. Return back to the pot and drizzle with a good amount of olive oil. Toss and set aside.
Chop and gather all of the olive salad ingredients and add them to the pot of cooked pasta.
Toast the sesame seeds in a dry pan or skillet over medium heat, moving them around so they don’t burn. Toast for just a few minutes, until they smell fragrant and are just barely golden. Add them to the pot of pasta and olive salad.
Combine all of the vinaigrette ingredients together into a small bowl. Whisk until smooth and pour over the pasta mixture. Stir everything until all of the ingredients are well incorporated.
To serve, divide pasta into bowls and garnish with reserved fresh herbs.
Olive Pasta Salad is not just a dish; it's a burst of Mediterranean flavors in every bite. Packed with ingredients like garlic-stuffed green olives, kalamata olives, and castelvetrano olives, this pasta salad embodies the unique and tangy tastes of the region. Incorporating fresh vegetables such as cherry peppers, pickled carrots, and crispy celery enhances the texture and nutritional value of your salad. Additionally, the use of fresh herbs like dill, parsley, and oregano adds a fragrant touch that complements the olives perfectly. The homemade vinaigrette is the star of the dish. Using high-quality olive oil, red wine vinegar, and whole grain mustard offers a robust flavor profile, while nutritional yeast provides a cheesy depth without dairy. This recipe is not only vegan but also gluten-free if you opt for a gluten-free pasta option. Whether served as a standalone meal, a side dish at your next BBQ, or a meal prep option for busy weekdays, this Olive Pasta Salad will surely impress your family and friends with its delightful taste and vibrant presentation.