Tangy olive pasta twist (Print Version)
# Ingredients:
→ Main Ingredients
01 -
100g feta, cut into cubes (or crumbled blue cheese)
02 -
1 cup large green olives, pitted and chopped roughly
03 -
1/2 pound of your favorite pasta
→ Dressing
04 -
1 clove fresh garlic, finely minced
05 -
1/4 cup brine from the olive jar
06 -
1/3 cup good-quality olive oil
07 -
Juice from 1 lemon
08 -
Fresh ground black pepper, adjust to taste
# Instructions:
01 -
Boil a big pot of water, add a pinch of salt, and cook your pasta until tender (check the package for timing). Drain, rinse under cold water, and set aside to cool.
02 -
Mix up the dressing in a little jar. Add olive oil, brine, garlic, zest from half a lemon, juice from a quarter of the lemon, and a sprinkle of black pepper. Screw the lid on and shake it well until everything combines.
03 -
Grab a large bowl and mix the pasta, chopped olives, and feta chunks. Pour the dressing over everything and toss to make sure it’s evenly coated. Taste it—add extra salt, lemon, or pepper if you think it needs it. Serve and enjoy!
# Notes:
01 -
Go easy on the salt when boiling water since the brine and cheese are salty enough.
02 -
Let the pasta salad chill in the fridge for at least half an hour before serving.
03 -
Store in a sealed container in the fridge—it lasts up to 3 days.