Garlic-Stuffed Olive Pasta Salad

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

Cook Time 15

Total Time 25

Servings

Calories 274kcal

Author Based on a recipe from Chile Pepper magazine

Equipment

Mixing Bowl

Ingredients

1 pound shell pasta
3 tablespoons extra virgin olive oil
2 tablespoons brine from the olives
1 tablespoon balsamic vinegar
pinch kosher salt
½ cup stuffed olives habanero-, jalapeno-, or garlic-stuffed
1 clove garlic minced (add only if not using garlic-stuffed olives)
¼ cup red bell pepper chopped
2 green onions chopped
¼ cup Italian parsley chopped
pinch dried oregano
pinch dried thyme

Instructions

Cook the pasta and drain well.
Pour the olive oil into a large bowl.
Whisk in the olive brine and balsamic vinegar along with a pinch of salt.
Add the pasta and toss to coat.
Stir in the remaining ingredients.
This salad is best served at room temperature.

Notes

If the salad is a little dry the next day, just stir in a bit more olive oil.

Nutrition