olive bar pasta salad

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olive bar pasta salad

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olive bar pasta salad



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


  • 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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