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
Scale
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
