Dirty Martini Pasta Salad Recipe
Introduction
Dirty Martini Pasta Salad is a lively and tangy twist on a classic pasta salad, featuring briny Castelvetrano olives and a zesty lemon-mustard dressing. It’s a perfect dish for warm days or casual gatherings, offering bold flavors that are both refreshing and satisfying.
Ingredients
- 1 cup pitted Castelvetrano olives, plus 1/4 cup olive brine
- 3 tablespoons dry vermouth
- Kosher salt
- 8 ounces mafalde corte or farfalle pasta
- 1 large garlic clove, grated
- 1 large lemon, zested and juiced
- 1 tablespoon Dijon mustard
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 cup coarsely chopped fresh parsley
- 1/4 cup crumbled blue cheese (optional)
Instructions
- Step 1: Crush the olives with the flat side of a chef’s knife or coarsely chop them. Transfer to a medium bowl, add the dry vermouth, and marinate, stirring occasionally, until ready to use.
- Step 2: Bring a medium pot of salted water to a boil. Cook the pasta according to package directions until al dente, stirring occasionally. Drain and return the pasta to the pot.
- Step 3: In a large bowl, whisk together the olive brine, grated garlic, lemon zest and juice, Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Slowly whisk in the extra-virgin olive oil until the dressing is blended. Stir in the grated Parmesan cheese.
- Step 4: Add the cooked pasta, marinated olives with vermouth, and chopped parsley to the bowl. Toss everything together until the noodles are evenly coated. Adjust seasoning with additional salt and pepper if needed. Gently fold in the crumbled blue cheese if using.
Tips & Variations
- Use mafalde corte or farfalle pasta for sturdy noodles that hold the dressing well, but penne or rotini can be good substitutes.
- For extra depth, let the salad chill in the refrigerator for 30 minutes before serving to allow flavors to meld.
- If you prefer a milder olive flavor, rinse the olives lightly before marinating to reduce saltiness.
- Leave out the blue cheese for a simpler salad, or substitute with feta for a different tang.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop overnight. Reheat gently in the microwave or enjoy it cold straight from the fridge. If the pasta absorbs too much dressing over time, toss with a little extra olive oil before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of olives?
Yes, you can substitute Castelvetrano olives with green olives like Manzanilla or even Kalamata for a different flavor profile, though this will change the salad’s character slightly.
Is this salad suitable for meal prep?
Absolutely. This pasta salad holds up well in the fridge and can be made a day ahead, making it convenient for lunches or gatherings. Just stir well before serving.
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Dirty Martini Pasta Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Dirty Martini Pasta Salad is a tangy, savory dish inspired by the classic cocktail. Featuring Castelvetrano olives marinated in dry vermouth and olive brine, combined with al dente pasta, fresh lemon, garlic, Dijon mustard, and Parmesan, it’s a bright and flavorful salad perfect for a refreshing side or light meal. The optional crumbled blue cheese adds a creamy, bold twist.
Ingredients
Olive Marinade
- 1 cup pitted Castelvetrano olives
- 1/4 cup olive brine
- 3 tablespoons dry vermouth
- Kosher salt, to taste
Pasta Salad
- 8 ounces mafalde corte or farfalle pasta
- 1 large garlic clove, grated
- 1 large lemon, zested and juiced
- 1 tablespoon Dijon mustard
- Freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 cup coarsely chopped fresh parsley
- 1/4 cup crumbled blue cheese (optional)
Instructions
- Marinate the olives: Crush the Castelvetrano olives using the flat side of a chef’s knife or coarsely chop them. Transfer the olives to a medium bowl, add the dry vermouth, and stir to combine. Let the olives marinate, stirring occasionally, until ready to use.
- Cook the pasta: Bring a medium pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente according to the package directions. Drain the pasta and return it to the pot.
- Prepare the dressing: In a large bowl, whisk together the olive brine, grated garlic, lemon zest and juice, Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Stir in the grated Parmesan cheese until well combined.
- Combine the salad: Add the cooked pasta, marinated olives with their vermouth, and chopped parsley to the bowl with the dressing. Toss gently to coat the noodles evenly. Taste and adjust seasoning with additional salt and pepper if needed.
- Add blue cheese (optional): If using, gently fold in the crumbled blue cheese to the pasta salad just before serving to maintain its texture and flavor.
Notes
- Use Castelvetrano olives for their mild and buttery flavor, which pairs well with the vermouth and lemon.
- The pasta can be mafalde corte or farfalle, but any short pasta that holds dressing well will work.
- Allowing olives to marinate in vermouth and brine enhances the salad’s depth of flavor.
- Blue cheese is optional but adds a sharp, creamy contrast if you enjoy stronger cheeses.
- Serve chilled or at room temperature for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: pasta salad, dirty martini, Castlevetrano olives, vermouth, lemon, Parmesan, blue cheese, summer salad, easy pasta dish
