Best 5 Olive Pasta Salad Recipes

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**Olive Pasta Salad: A Refreshing and Flavorful Summer Treat**

Indulge in the vibrant flavors of summer with Olive Pasta Salad, a delightful dish that combines the goodness of fresh vegetables, succulent olives, and tender pasta. This versatile salad offers a symphony of textures and tastes, making it a perfect side dish for grilled meats, seafood, or as a light and satisfying meal on its own. With variations ranging from classic to unique, this article presents a collection of Olive Pasta Salad recipes that cater to diverse preferences and dietary needs. From the traditional Italian-inspired salad brimming with sun-dried tomatoes and basil to the tangy Greek version featuring feta cheese and kalamata olives, each recipe promises a culinary adventure. Discover the vibrant flavors of Mediterranean cuisine with the Olive Pasta Salad recipes in this article, and experience the perfect blend of freshness, taste, and nutrition.

Here are our top 5 tried and tested recipes!

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL



Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.

Provided by Melissa Clark

Categories     pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

2 pounds very ripe tomatoes, coarsely chopped
1/4 cup drained capers or sliced olives
3 garlic cloves, finely grated or mashed to a paste
Kosher salt, as needed
1/4 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
1 large basil sprig, plus 1/2 cup torn fresh basil leaves
3 oil-packed anchovy fillets, minced (optional)
1/2 cup extra-virgin olive oil, plus more for serving
1 pound short pasta, such as campanelle, fusilli or farfalle

Steps:

  • In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
  • Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

OLIVE PASTA SALAD



Olive Pasta Salad image

This recipe is better the second day, if there is any left over. My family fights for the leftovers! You can add more or less olives, celery seed, and mayonnaise to taste. Even better if made the night before and allowed to sit for several hours.

Provided by Marsha Glick

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 3h40m

Yield 8

Number Of Ingredients 7

4 eggs
3 cups uncooked elbow macaroni
2 cups pimento-stuffed green olives, sliced
½ cup mayonnaise
2 ½ teaspoons celery seed
¼ teaspoon black pepper
1 teaspoon salad seasoning

Steps:

  • Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl, mix the olives, mayonnaise, celery seed, pepper, and salad seasoning. Toss in the eggs and macaroni. Cover, and chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.4 g, Cholesterol 98.3 mg, Fat 20.7 g, Fiber 2.5 g, Protein 9.9 g, SaturatedFat 3.4 g, Sodium 1296.2 mg, Sugar 1.1 g

VERMICELLI OLIVE PASTA SALAD



Vermicelli Olive Pasta Salad image

This makes a huge amount, take to a pot luck. You will be asked for the recipe! I love the saltiness of the green olives. I like a lot of olives, so I add extra. This is delicious as a side dish or main salad.

Provided by BethR

Categories     Peppers

Time P1DT25m

Yield 16 serving(s)

Number Of Ingredients 13

1 lb vermicelli
1/2 tablespoon Accent seasoning
2 tablespoons Lawry's Seasoned Salt
1/3 cup vegetable oil
1/3 cup lemon juice
3/4 cup green pepper, chopped
3/4 cup onion, chopped
1 1/2 cups celery, chopped
15 ounces green olives, coarsely chopped
1 (15 ounce) can black olives, coarsely chopped
2 (4 ounce) cans water chestnuts, sliced
1 cup mayonnaise
1/4 cup parmesan cheese

Steps:

  • Cook vermicelli according to package directions.
  • Whisk together Accent seasoning, seasoned salt, oil and lemon juice.
  • Toss with vermicelli in a large bowl.
  • Refrigerate while chopping vegetables.
  • In a small bowl, whisk together mayonnaise and parmesan cheese.
  • Add vegetables and mayonnaise sauce to vermicelli and toss well to combine.
  • Refrigerate overnight before serving.

Nutrition Facts : Calories 299.3, Fat 17.3, SaturatedFat 2.6, Cholesterol 5.2, Sodium 785.1, Carbohydrate 32.6, Fiber 3.5, Sugar 3.1, Protein 5.3

BLEU CHEESE & OLIVE PASTA SALAD



Bleu Cheese & Olive Pasta Salad image

Easy and common ingredients. Delicious!

Provided by Lee Thayer

Categories     Pasta Salads

Time 15m

Number Of Ingredients 7

250 g dry spiral pasta, (8 oz)
1/2 c mayo
1/4 c lemon or lime juice
salt and pepper, as desired
1 c spring onions, sliced, white and green parts
1/2 c bleu cheese, cold, crumbled
1/2 can(s) black olives, drained, sliced

Steps:

  • 1. Cook the pasta in a pot of salted boiling water, until just past done. Drain, and run under running water to cool and stop the cooking process, drain well. Place in a large mixing bowl and set aside.
  • 2. While the pasta is cooking, in a small bowl, add the mayo, lemon or lime juice, and whisk together, season with salt and pepper to taste, as desired. Whisk until smooth. Prep the olives, cheese, and spring onion.
  • 3. Add the prepped items and dressing to the pasta and toss to mix well. Cover and place in the fridge for at least 2 hours before serving.
  • 4. Serve as a side dish with any meal. Enjoy.

PROSCIUTTO AND OLIVE PASTA SALAD



Prosciutto and Olive Pasta Salad image

Dinner ready in 20 minutes! Enjoy this wonderful pasta salad made with spinach and ham - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 7

1 3/4 cups uncooked multigrain penne pasta
2 cups fresh baby spinach leaves
8 jalapeño-stuffed green olives, sliced
2 oz thinly sliced prosciutto, chopped
2 tablespoons chopped fresh oregano leaves
1 tablespoon extra-virgin olive oil
1/3 cup crumbled reduced-fat feta cheese

Steps:

  • Cook pasta as directed on package, omitting salt and oil. Drain and rinse well with cold water; drain.
  • In large bowl, stir together spinach, olives, prosciutto, oregano and oil. Add pasta and cheese; toss well.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Fiber 5 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 510 mg

Tips:

  • Use high-quality ingredients. Fresh, ripe tomatoes, crisp cucumbers, flavorful herbs, and a good-quality olive oil will make all the difference in the taste of your pasta salad.
  • Cook the pasta al dente. This means that the pasta should be cooked through but still have a slight bite to it. Overcooked pasta will become mushy and ruin the texture of the salad.
  • Let the pasta cool completely before adding the other ingredients. This will prevent the pasta from absorbing too much of the dressing and becoming soggy.
  • Use a light hand when dressing the salad. A little bit of dressing goes a long way. You can always add more dressing if needed, but it's difficult to remove it once it's been added.
  • Season the salad to taste. Add salt, pepper, and other seasonings to taste until the salad is flavorful but not overpowering.
  • Serve the salad immediately. Pasta salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours. However, the pasta will start to absorb the dressing and become soggy over time.

Conclusion:

Olive pasta salad is a delicious, refreshing, and easy-to-make dish that is perfect for a summer picnic, potluck, or lunch. It's also a great way to use up leftover pasta. With so many different variations to choose from, there's sure to be an olive pasta salad recipe that everyone will enjoy.

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