olive bar pasta salad
see it in action…
olive bar pasta salad
4
Ingredients
for the dressing:
- 2 cloves garlic, grated or minced
- 1 tablespoon dried oregano or Italian seasoning
- small squeeze Dijon mustard
- 1/4 cup red wine vinegar (or swap in some olive brine)
- 1/4 cup extra-virgin olive oil
- kosher salt and freshly-ground black pepper, to taste
for the salad:
- 8 ounces ditalini or short pasta of choice
- 1/2 to 1 (15.5-ounce) can chickpeas (your choice), drained and rinsed
- 6 ounces olive bar items (~1 1/2 cups): olives, capers, pickled peppers, marinated artichoke hearts, etc, torn or chopped if large
- 4 ounces bocconcini (or any fresh mozz), drained and torn (1 cup)
- 1/2 pint cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- A few handfuls baby arugula
Instructions
- Cook the pasta according to package directions for al dente; drain. Spread onto a baking sheet to cool & toss with oil to prevent sticking.
- Whisk or shake all dressing ingredients to combine. Combine the cooled pasta and chickpeas in a large bowl; add about half the dressing. Toss to coat.
- Add olives/peppers, mozzarella, tomatoes, and parsley. Toss with more dressing to taste. Mix in arugula just before serving.
Inspired by Odette Williams’ chopped salad pasta.
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