To make the kicked-up version of this salad, like the one in the magazine, you’ll want to use habanero-stuffed olives. The end result is a fantastic olive salad. The saltiness of the olives is balanced perfectly by the balsamic vinegar and the spices and herbs.
Course Salad
Cuisine American
Keyword garlic, olives, pasta salad
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8
Calories 274kcal
Author Based on a recipe from Chile Pepper magazine