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Dirty Martini Pasta Salad

This dirty martini pasta salad is unlike any you’ve ever had. With the briny, bright tang of a dirty martini, it’s sure to be a hit at your next BBQ party or summer gathering. Just for fun, consider serving the pasta salad in a martini glass.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 6 servings
Course: Condiment, Dinner, Pasta, Salad, Side Dish
Cuisine: American
Calories: 295
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 8 ounces cellentani, or short pasta of choice
  • 1 cup Castelvetrano Olives, pitted and coarsely chopped
  • 3 tablespoons dry vermouth
  • 1/4 cup olive brine
  • 1/2 large lemon, juiced
  • 2 cloves garlic, finely minced
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/4 cup finely grated Parmesan
  • 1/4 cup roughly chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • 3 ounces cubed or crumbled blue cheese or feta, your choice

Method
 

  1. Bring a large pot of salted water to a boil, add pasta, and cook until al dente according to package instructions. Drain and rinse well with cold water.
  2. Meanwhile, combine chopped olives and vermouth, and set aside. For dressing, whisk olive brine, lemon juice, garlic, and Dijon together in a large bowl. Gradually whisk in olive oil until well blended.
  3. Add pasta, olives with vermouth, Parmesan, and parsley, and toss until pasta is well coated. Season with salt and freshly ground black pepper, and gently stir in feta or blue cheese.
  4. Refrigerate for at least 30 minutes before serving. Store in the refrigerator in an airtight container, and serve chilled.

Nutrition

Calories: 295kcalCarbohydrates: 21gProtein: 7gFat: 20gSaturated Fat: 5gCholesterol: 14mgSodium: 1109mgFiber: 2gSugar: 5g

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